Date and Ginger Cake

These date and ginger stickies are akin to a pudding except it is very much lighter in texture. Taste magazine kindly tested and published the recipe following a request by a reader who had enjoyed the cake at In Stone Cafe in Cambridge.

We have ours for morning tea with a cup of coffee. You can also serve this as a dessert with whipped cream or yoghurt on the side.

I have told Mr Redneck who incidentally like these little cakes very much, that if he were to pre-chop all the dates on the ready, I can make these as often as he likes. I find chopping the dates a bit of a chore. He very cleverly suggested I stick it into my food processor or the Magic Bullet. Told him I have already tried that. It doesn't work. So....no short cut I am afraid !

Makes : 9-11 muffin size cakes

Ingredients
30g butter
100g dates, chopped into small pieces
¼ heap tsp baking soda
155 ml boiling water

50g brown sugar
2 Tbsp golden syrup, homemade

1 egg
½ tsp vanilla extract

90g sifted plain flour
½ tsp baking powder

25g crystallised ginger, finely chopped



Method
1. In a large bowl mix the butter, dates, baking soda and water. Leave to soak for a few minutes.

2. Add brown sugar and golden syrup to the mixture.

3. Whisk in the egg and vanilla extract.

4. Fold in the flour and baking powder. Add the ginger and mix thorougly.

5. Pour into greased muffin tins or paper cases to about 2/3 full. Don't overfill as it does rise a fair bit in the oven.

6. Bake in a preheated 175C oven for about 15-25 minutes or until a skewer inserted in the centre comes out clean.

7. Serve warm with whipped cream or yoghurt (optional).


Tip
1. An easy way to chop dates is to wet the knife. The water helps prevent the dates from sticking to the knife.

2. The cake freezes well. Defrost and reheat in the microwave.


Recipe : Taste magazine (adapted)