Squidgy lemon-ginger cake

Squidgy lemon-ginger cake

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(36 ratings)

Ready in 2 hours, plus cooling

Easy

Cuts into 12 slices
This dense, sticky ginger cake is easy to make and a great Sunday teatime treat

Nutrition and extra info

  • Freezable when undecorated

Nutrition: per slice

  • kcal376
  • fat16g
  • saturates9g
  • carbs57g
  • sugars30g
  • fibre2g
  • protein4g
  • salt0.53g
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Ingredients

  • 200g date, stoned
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200g butter, cut in pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g dark muscovado sugar
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g fresh or frozen root ginger, grated
  • 1 lemon, grated zest
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g self-raising flour
  • 1 Bramley apple (about 250g/9oz) peeled and chopped into pea-sized pieces
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 50g white chocolate
  • 1 tbsp chopped candied lemon peel, to decorate
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp sugar ‘coffee crystals’, to decorate
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Heat oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (about 8cm deep) with baking parchment. Put dates in a bowl and cover with boiling water. Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.

  2. Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.

  3. Break the white chocolate into a non-metallic bowl. Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water). Remove the cake from the tin and peel off the paper. Trickle the chocolate over the cake, scatter with the crystallised lemon peel and coffee crystals and leave to set before serving. If well wrapped, the cake keeps for at least a week – it just gets better and better. Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.

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Comments (44)

snowdrop08's picture
5

This cake was absolutely delicious. It took a long time to grate all that ginger but it was worth it. My daughter wants me to make it for her next birthday!

doshis's picture

hi it was lovely cake and im going to make it for christmas as some dont like christmas cake thanks doshis

casscoburn's picture
5

everyone loves this cake. EVERYONE.

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