Squidgy lemon-ginger cake

Squidgy lemon-ginger cake

  • 1
  • 2
  • 3
  • 4
  • 5
(37 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
Save to My Good Food
Please sign in or register to save recipes.

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
    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
    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
esansby
21st Nov, 2010
5.05
Absolutely sublime. Used a topping of icing sugar and lemon juice instead of what the recipe said and it was lovely.
josp74
8th Oct, 2010
5.05
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!
squizz
5th Oct, 2010
5.05
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.
Foodmonster2
10th Sep, 2010
5.05
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!
becca_whitfield
3rd Jul, 2010
5.05
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!
cdcarbonell
1st Jun, 2010
1.05
I must have done something wrong because it was HORRIBLE. The first really bad recipe I have used on this cite.
rmellor18
6th Dec, 2009
4.05
Gorgeous.
ladypumpwell
22nd Nov, 2009
5.05
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!
sandprawn
27th Sep, 2009
5.05
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.
cswinhoe
24th Sep, 2009
5.05
I made this cake for work and it was a big success! And really easy to make too. Yum yum

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.