30
Sep
2015
0
ginger dates cake recipe delicious magazine

My favourite ginger- and dates cake

Something to celebrate? Bake this cake! Nothing to celebrate? Bake this cake! A bit spicy, slightly sweet, fluffy and easy to make: this mouth-watering cake from Delicious Magazine is my favourite.
Although I’m not really a sweet tooth caramel is one of my guilty pleasures, preferably with a pinch of sea salt. What I even like better is dulce the leche, which officially is not a caramel but made by slowly cooking condensed milk. Apparently it’s full of proteins, calcium and vitamins, although you shouldn’t eat it every day ;-).

This pretty healthy cake of course also tastes very good without the extra layer of caramel!

ginger dates cake recipe delicious magazine

Fluffy ginger- and dates cake (gluten free)

For 1 cake

Ingredients
    • 200 gr of pitted dates,quartered
    • 1 tsp. of organic baking powder, sifted
    • 330 ml of boiling water
    • 75 gr of unsalted butter, at room temperature
    • 110 gr of palm sugar
    • 2 tsp. of ginger powder
    • 3 eggs
    • 110 gr of buckwheat flour
    • 165 gr of almond flour (=finely ground almonds)
    • 3 1/2 tsp. of organic baking powder
    • 80 gr of stem ginger (in syrup), finely chopped
Instructions
  1. Preheat the oven to 180 degrees
  2. Place the dates in a heatproof bowl together with the 1 tsp of baking powder and pour with the boiling water. Stir and leave to rest
  3. In a foodprocessor blend the butter and sugar until thick and fluffy
  4. Now first mix in the ginger powder, and then the eggs, one by one. Don’t worry if the mixture is curdling, this will be fine later
  5. In a separate bowl combine the buckwheat flour, almond flour and 3 1/2 tsp of baking powder
  6. Add this mixture to the foodprocessor and mix well
  7. Take the cake mixture from the foodprocessor back into a bowl and spoon through the dates including the moisture – you now have a thick batter
  8. Grease a 1L (small) loaf pan and line it with baking parchment paper. Let the edges of the paper slightly overhang
  9. Transfer the finished cake mixture to the loaf pan and spread the chopped stem ginger on the cake
  10. Bake the cake for 15 minutes in the middle of the preheated oven
  11. Lower the temperature to 170 degrees and bake for another 40-45 minutes, or until a toothpick inserted near the center comes out clean.
  12. Cool for 10 minutes before removing from pan to a wire rack and cool further 

The cake is great on its own but even better with a glaze of golden brown caramel… Yummy!

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