Squidgy lemon-ginger cake

Squidgy lemon-ginger cake

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(37 ratings)

Ready in 2 hours, plus cooling


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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  • 200g date, stoned



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

  • 200g butter, cut in pieces



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

  • 300g dark muscovado sugar
  • 2 eggs



    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



    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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 1 tbsp chopped candied lemon peel, to decorate



    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



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


  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, questions and tips

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5th Feb, 2012
Made this cake again but deliberately hid it until the following evening. Had warm with custard. The family said it was the best pudding I ever made. Definitely one that improves with age and a definite keeper. I sprinkled flaked almonds on top and used normal eating apples. A big thumbs up.
2nd Jan, 2012
I don't know what all the fuss is about, this is quick and easy to make, and voted by one of my friends as 'the best cake he's ever eaten". There's a minimum of washing up and equipment, and it keeps for ages, getting stickier as it ages. Delicious!
22nd Dec, 2011
Was really looking forward to making this cake. Finally got all the ingredients and have to say it was a massive faff to prepare the mixture and by the time it came to adding the apple I was losing the will to live. The finished cake was nice but I'm not convinced it was the best ever. Maybe it will be better a day or two later. We'll see.
25th Aug, 2011
amazingly moist and great flavour. got loads of compliments from the bake sale, and repeat orders!
19th Jul, 2011
This cake is the best I've ever made. Made it twice now, both times using a tube of ginger paste rather than grating ginger, and a variety of sugars found in my cupboard. I didn't bother with the topping but some lemon icing (lemon juice plus icing sugar) dribbled over the top is amazing!
28th May, 2011
I use 15 frozen ginger cubes and melt them with the butter and sugar instead of the fresh (a cheat idea from Delia) Don't bother with the toppping as it is so yummy anyway
4th Mar, 2011
It seems like the decision is unanimous; this cake is amazing! Moist and full of delicious flavours, and it keeps really well! I fed this to a lot of friends, some of whom professed to dislike ginger or dates, but everyone loved this! I topped it with flaked almonds, as a much simpler decoration, but just as pretty. This one is definitely going in my list of fallbacks!
21st Feb, 2011
very easy and absoloutely delicious! so moist and scrummy :)
18th Feb, 2011
Super cake, well worth making.
14th Feb, 2011
Didn't find this to be all that great really. Didn't bother with the topping but it took loads longer to cook than stated in the recipe. Found this far too rich, don't think i would bother to make again.


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