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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21st Nov, 2010
Absolutely sublime. Used a topping of icing sugar and lemon juice instead of what the recipe said and it was lovely.
8th Oct, 2010
Gorgeous cake! I bit of messing about with chopping and grating but then all comes together very easily and timings were perfect. I didn't bother with the topping as the cake was so tasty as it was, great success at home and work. Also had it with custard - yum!
5th Oct, 2010
Fab cake. The whole recipe is very easy to follow and the results are very consistent. I haven't added the topping either, as i think the cake is great without it.
10th Sep, 2010
I made this for my colleague's birthday lunch at work and EVERYBODY loved it! Even the next day people came up to me saying how tasty this cake was. I had to follow my gut instinct and add 1 tsp of baking powder and a little bit of lemon juice to ensure that it raises properly. Result was nice and light. I also made my life a lot easyer by simply whizzing the ginger and dates in small blender instead of grating/chopping. I also didn't bother soaking the dates, just added some warm water in the blender to loosen the mix. I can't wait to make this cake again, but next time will add some rum instead of water to give it a little more umff!
3rd Jul, 2010
Absolutely delicious. Now one of my favourites, and added into my little book of recipes to keep! Keeps really really well. I made it to take on holiday (along with several other 'keepers'). This was Grandpa and Grandma's favourite. Try it, you'll not be disappointed!
1st Jun, 2010
I must have done something wrong because it was HORRIBLE. The first really bad recipe I have used on this cite.
6th Dec, 2009
22nd Nov, 2009
A HUGE success - I am gluten free so used Dove's GF Self Raising Flour also didn't have enough apple so put in some pear which stays in the cake as small pieces of soft fruit. It would be lovely warm as a pud with creme anglaise!
27th Sep, 2009
This is without a doubt my favourite cake.... i use wheat free flour and it works fine... ive made it a few times and everyone whos tried it loves it.
24th Sep, 2009
I made this cake for work and it was a big success! And really easy to make too. Yum yum


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