These lovely cake slices are bursting with warming spices. They are free from refined sugar, using only dates and apple for natural sweetness and can easily be made gluten-free by replacing the spelt flour for gluten-free. Cakes like these just get better and better with age and store brilliantly in an airtight container as well as being frozen.
Sticky Date and Ginger Slice
Ingredients
- 150g spelt flour
- 2 eggs
- 55g dark brown muscovado sugar
- 1 apple, grated
- 1 apple, sliced
- 60g dates, finely chopped
- 100g blackstrap molasses
- 110g butter
- 2cm fresh ginger, grated
- 2 tsp cinnamon
- 1 tsp bicarbonate of soda
Instructions
- Preheat the oven to 170C and have the middle oven shelf ready.
- Line a 9 inch by 5 inch loaf tin with silicone paper/non-stick baking parchment.
- Place the butter, blackstrap molasses and dark brown muscovado sugar into a small pan and gently melt together. When all melted together leave to cool.
- Pour your cooled butter and molasses mix into a large bowl and quickly stir in your eggs until well incorporated.
- Next add the dates, grated apple and fresh ginger. Sift over the spelt flour, cinnamon and bicarbonate of soda and gently fold all together until one smooth mix.
- Pour into your prepared tin and then place your sliced apple pieces on top.
- Bake in the centre of the oven for 40-45 minutes. Or until tested with a skewer and it comes out clean.
- Leave to cool on a wire wrack.
- This is amazing served in slices or square chunks still warm.
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