A fiery ginger loaf cake made with olive oil, soaked dates and sticky molasses. It’s sweet, spicy and very moist. It’s a special bake that’s easy to make.
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Serves
8
Pitted Date
Fresh Ginger
Caster Sugar
Molasses
Olive Oil
Plain Flour
Mixed Spice
Salt
Bicarbonate of Soda
Boiling Water
Egg
Serves
8
Pitted Date
Fresh Ginger
Caster Sugar
Molasses
Olive Oil
Plain Flour
Mixed Spice
Salt
Bicarbonate of Soda
Boiling Water
Egg
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Step 1.
Prepare a 1lb loaf tin by greasing it with butter and lining with baking paper. Add the dates to a bowl and cover with boiling water. Leave to soak for a minimum of 30 mins or overnight.
Step 2.
Drain the soaked dates then transfer to a blender and blitz into a paste. Measure out 50g of the blended date paste and set aside.
Step 3.
Peel and finely grate the fresh ginger. Heat the oven to fan 150°C.
Step 4.
Add the sugar, molasses, date paste and olive oil to a mixing bowl and use a wooden spoon to mix everything together until no lumps are left – the mixture will split, but don’t worry.
Step 5.
In a separate bowl, mix together the flour, spice mix and salt. Set aside.
Step 6.
In a separate bowl, whisk together the baking soda and the boiling water.
Step 7.
Add the baking soda and water mix to the sugar and date mix. Add the flour mix and grated ginger and crack in the eggs. Whisk together until you have a smooth batter (an electric whisk will make this faster).
Step 8.
Pour the batter into the loaf tin (it should only fill it ⅔ of the way). Bake in the oven for 30-40 mins, until a toothpick inserted comes out clean. Leave to cool for 10 mins in the tin then transfer to a wire rack to cool completely.
Step 9.
Enjoy as is or drizzle over some salted caramel sauce, if you like.
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Notes (2)
A
Amy P.
15 days ago
one of my go to cake recipes
V
Vanessa H.
a month ago
Absolutely phenomenal cake! I made an 8 portion cake and I found it took closer to 1 hour to cook, but really yummy, especially with some custard
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