Wednesday, 4 July 2012
Lemon and Ginger squidgy cake
OK technically I never left, I'm referring of course to my baking mojo which took a beating in the last random recipe challenge with a poor effort of a cake.
To return to form, I had a scour around for something very tasty to make and stumbled on this lovely recipe in one of those little magazines you get alongside Good Food Magazine that usually (for me anyway) get shoved in a drawer somewhere never to see the light of day again.
Lemon and ginger are a superb combination and in this cake they are complimented perfectly by the chewy texture of the dates and the very slight crunch of the apple pieces....
Lemon and Ginger Squidgy Cake
200g dates, stoned
300g dark muscavado sugar
50g Ginger, grated
grated zest of a lemon
200g SR Flour
1 Bramley Apple, peeled and chopped into pea sized pieces
50g White chocolate
Preheat oven to 160C/140C (fan)
Butter and line a deep 20cm cake tin.
Cover the dates with boiling water and set aside.
Heat the butter in a pan and stir in the sugar when melted, allow to cool slightly.
Beat in the eggs, ginger and lemon.
Drain the dates and chop finely.
Add the dates to the batter and mix well.
Stir in the flour and apple and mix in well.
Spoon into the tin and place the tin on a metal baking sheet.
Bake for about 1 h 15 mins until a skewer can be removed clean.
Leave to cool in the tin.
Melt the chocolate in a bowl over simmering water and then drizzle over the cake.
Serve and Enjoy.