Date & Ginger cake

  • 125g free from spread (I used Trex)
  • 150g pitted dates, roughly chopped
  • 150g white sugar
  • 75g ground ginger
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground flaxseed meal mixed with 3 tbsp water
  • 180g rice flour
  • 3tsp baking powder
  • 1 tsp xanthum gum
  • 1/4 tsp salt
  1. Preheat oven to 180°C
  2. Grease a square baking tin
  3. Put butter, dates, sugar, ginger, 250mls water and salt in a saucepan over medium-high heat 20140728_205846
  4. Bring to the boil before reducing the heat to and simmering for 2 minutes
  5. Remove from heat and stir in the bicarbonate of soda – the mixture will bubble  20140728_211116
  6. Set aside for 10 to 15 minutes to cool slightly before moving on to the next step
  7. Add the ground flaxseed meal mixture to the saucepan and mix well
  8. Add the flour, baking powder and xanthum gum and stir gently to combine 20140728_212740
  9. Pour into the baking tray and bake for 35-40 minutes.  Keep an eye on it in the final minutes to make sure the cake doesn’t burn
  10. Leave in the baking try for 10 minutes before turning out onto a wire rack to cool completely. Cut into squares and serve 20140728_223632

One thought on “Date & Ginger cake

  1. Pingback: Delicious date and ginger cake | 7 years to diagnosis

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