I hadn’t been planning on yet another bake, but I remembered at the last minute that the children needed cake for the following afternoon at their holiday club. Once again I needed to work with whatever was hiding in the cupboards and although G was keen for me to make my chocolate cake, I wanted to head in a new direction. We’ve only just finished the frozen chocolate cupcakes leftover from our fundraising at the end of May, so I relished the idea of something different. I’d recently bought a packet of dates and decided to investigate a date and ginger concoction instead.
I couldn’t find a good allergy-friendly recipe to use, but settled on this recipe and adapted it to make it M-friendly. These days I try to find recipes that have not only already done some of the work for me, be they gluten-free, vegan or otherwise allergy-friendly, but that also look relatively easy to bake. Fortunately, given my ever-growing experience in the kitchen, I was able to work out my substitutes fairly quickly and, once the children were in bed, started in the kitchen. My biggest challenge to date then faced me. My electronic scales had given up the ghost – I’m guessing the repeated falling out of the cupboard really hadn’t helped – and I had to revert to using my Nigella cups for measuring the ingredients instead. I’ve never baked using just cup measurements before as I usually convert them into grams and millilitres, but needs must and all, so I rolled up my sleeves and got on with it.
I needn’t have worried as the final cake was delicious, though perhaps a little overdone from 5 minutes too long in the oven. The ginger was a bit strong, though M insists that won’t hinder him eating the cake. G is less sure, but is happy to eat it in small pieces and certainly didn’t refuse the slice offered to her for holiday club.