Ingredients
200g Medjool dates, pitted and chopped
1 tsp baking soda
250ml boiling water
100g unsalted butter, softened
150g dark brown sugar
2 large eggs
1 tbsp fresh ginger, finely grated
200g all-purpose flour
1 tsp baking powder
100g walnuts, toasted and chopped
150g powdered sugar (for icing)
2 tbsp orange juice
1 tsp lemon zest
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: Place the chopped dates and baking soda in a heatproof bowl. Pour the boiling water over them and let soak for 15 minutes until softened.
Step 3: In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the freshly grated ginger and the date mixture (including the soaking liquid).
Step 5: Sift the flour and baking powder into the wet ingredients. Gently fold until just combined, then stir in the toasted walnuts.
Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 7: While the cake cools slightly, whisk together the powdered sugar, orange juice, and lemon zest to create the citrus icing. Pour over the warm cake.
Notes
For an extra spicy kick, add 1/2 tsp of ground ginger to the dry ingredients. Ensure walnuts are toasted for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 44g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: sticky ginger cake, date walnut cake, citrus icing, ginger dessert, spiced cake recipe
