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Sticky Spiced Ginger & Date Cake…..Served today with a Vibrant Tangy Lemon Curd…

By Simon  , , , , ,   , , , ,

October 16, 2017

Let your tongue dance with the joys of fiery ginger, warming spices & the sweetness of amazing dates....Today served with a zingy, vibrant lemon curd...... Simple, warming and delicious..... For a adult twist add a splash of dark rum.....For an extra ginger taste explosion scatter with chopped crystallised stem ginger...Epic......The picture image shows this cake with a Florentine topping, amazing the chocolate, sweet cherry, almond & candied peel gooey deliciousness  works like a dream...... Maybe one for your Christmas table.....

 

 

 

  • Yields: 10 -14 Servings

Ingredients

FOR THE GINGER & DATE CAKE

150 g Fresh Ginger, peeled & finely grated

250 ml Vegetable or Rapeseed Oil

250 ml Black Treacle or Molasses

220 g Caster Sugar

350 g Plain Flour

1 tsp Ground Cinamon

1 tsp Ground Allspice

2 tsp Ground Ginger Spice

300 ml Boiling Water

3 Free Range Eggs

2 tsp Bicardbonate of Soda

12 Dates Pitted & Rough Chopped

4 tbsp Date Syrup

FOR THE LEMON CURD..... Makes 1 Jar

5 Lemons......give them a roll to wake them up

195 g Caster Sugar

6 Free Range Eggs

125 g Butter, cold

Directions

FOR THE LEMON CURD

Zest lemons and squeeze the juice from all 5. Bosh the zest, juice, sugar and eggs in a bowl over a pan of softly boiling water.

Cook slowly until the mix becomes beautifully thick and shiny then slowly whisk in the butter.

Cool this vibrant tangy mix into a bowl and leave in the fridge to cool for 24 hours. Makes 1 jar.

FOR THE GINGER CAKE

Preheat the oven to 150c or gas mark 2. Grease a 20cm cake tin then line it with baking parchment.

Peel the ginger and chop it up with the pitted dates. In a blender, whizz it up into a course paste.

In a bowl mix the caster sugar, black treacle, date syrup and oil, whisking it up to combine.

Add the bicarbonate of soda to the boiling water then add it to the sugar mix, in with the ginger and dates and mix up to combine.

Sift together the flour, cinnamon, ground ginger and allspice then stir it into the mix.

Beat the eggs and add one at a time to the mixture. Place it into the tin and bake for 60 minutes or until a skewer comes out clean.

Add a dash of dark rum for a seasonal warming twist......

Or a Florentine top as shown in the picture image, imagine Rich dark chocolate, sweet cherries, almonds & candied peel....OML....

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