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!
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
- Preheat the oven to 180 degrees
- 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
- In a foodprocessor blend the butter and sugar until thick and fluffy
- 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
- In a separate bowl combine the buckwheat flour, almond flour and 3 1/2 tsp of baking powder
- Add this mixture to the foodprocessor and mix well
- 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
- Grease a 1L (small) loaf pan and line it with baking parchment paper. Let the edges of the paper slightly overhang
- Transfer the finished cake mixture to the loaf pan and spread the chopped stem ginger on the cake
- Bake the cake for 15 minutes in the middle of the preheated oven
- Lower the temperature to 170 degrees and bake for another 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- 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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