For the recipe Ginger Loaf Cake
|100 g||Soft Pitted Dates|
|200 g||Plain Flour|
|15 g||Ground Ginger (1 tbsp)|
|5 g||Mixed Spice (1 tsp)|
|5 g||Dr. Oetker Bicarbonate of Soda (1 tsp)|
|125 g||Unsalted butter|
|125 g||Dark Brown Sugar|
|50 g||Stem Ginger (chopped)|
|2||Medium Eggs (beaten)|
|50 ml||Whole Milk|
|200 g||Dr. Oetker Cream Cheese Style Icing|
|about 30 g||Crystalised Ginger (chopped)|
Preheat oven to 180°C/160°C/Gas Mark 4. Grease and line a 900g loaf tin. Chop the date into small pieces and place in a small bowl and cover with 50ml boiling water, set aside to soften the dates.
Place the flour, ground ginger, mixed spices and Bicarbonate of Soda in a large bowl and mix together.
Place the butter, sugar, treacle and chopped stem ginger into a saucepan and place over a low heat, stir until the mixture is melted – do not allow the mixture to boil, once melted remove from the heat.
Make a well into the centre of the dry ingredients and pour in the melted mixture. Gently mix the melted mixture into the dry ingredients. Once combined beat in the eggs and milk.
Pour the mixture into the prepared loaf tin and bake for 40-45 minutes until a skewer inserted into the centre of the loaf cake comes out clean – if the top of the loaf cake begins to brown too quickly cover with a pieces of greaseproof until the centre if baked. Remove from the oven and leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.
Once the cake is cooled spoon the Cream Cheese Icing on top of the cake and smooth over the top of the cake using a palette knife. Sprinkle with crystallised ginger to finish. Your cake is now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||16.87 g||13.07 g|
|Carbohydrate||64.58 g||50.06 g|
|Protein||4.49 g||3.48 g|