SQUIDGY LEMON-GINGER CAKE
This dense, sticky ginger cake is easy to make and a great Sunday teatime treat
Provided by Xanthe Clay
Categories Afternoon tea, Buffet, Snack, Treat
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (about 8cm deep) with baking parchment. Put dates in a bowl and cover with boiling water. Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.
- Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1ΒΌ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.
- Break the white chocolate into a non-metallic bowl. Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water). Remove the cake from the tin and peel off the paper. Trickle the chocolate over the cake, scatter with the crystallised lemon peel and coffee crystals and leave to set before serving. If well wrapped, the cake keeps for at least a week - it just gets better and better. Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.
Nutrition Facts : Calories 376 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.53 milligram of sodium
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