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Lighter gingerbread

Ingredients

  1. Step 1 140g dried pitted whole dates preferably Medjool, chopped into small pieces
  2. Step 2 75ml rapeseed oil , plus a few drops for greasing
  3. Step 3 75g black treacle
  4. Step 4 50g maple syrup
  5. Step 5 1 tsp finely grated fresh ginger
  6. Step 6 1 large egg
  7. Step 7 175ml buttermilk
  8. Step 8 250g plain flour
  9. Step 9 1 tsp bicarbonate of soda
  10. Step 10 1 tbsp ground ginger
  11. Step 11 ½ tsp ground cinnamon
  12. Step 12 50g dark muscovado sugar
Lighter gingerbread
Calories: 116 Carbohydrate: 18 g Protein: 2 g Fat: 4 g
Cook time: 75 minutes Prep time: 35 minutes Total time: 110 minutes Servings: 21

TAGS

Afternoon tea Buffet Dessert Snack Treat British Angela Nilsen cake date Ginger cake Healthier cake Lighter cake Spring

Directions

  1. Step 1 Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.
  2. Step 2 Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar - rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.
  3. Step 3 Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed - the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it's done, insert a skewer in the centre - if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.
  4. Step 4 Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier - it will keep moist for 3-4 days.