Sticky date & ginger slice
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.
150g spelt flour
55g dark brown muscovado sugar
1 apple, grated
1 apple, sliced
60g dates, finely chopped
100g blackstrap molasses
2cm fresh ginger, grated
2 tsp cinnamon
1 tsp bicarbonate of soda
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.