Fluffy Ginger Cake – Donna Hay
3 cups ( 420 g ) Fresh pitted dates, chopped
1 cup ( 250 ml ) boiling water
2 teaspoons bicarbonate of soda ( baking soda )
200 g butter chopped
1.5 cup (265g ) brown sugar
2 cups ( 300g ) self raising flour
1.5 teaspoons ground ginger
icing sugar for dusting
Preheat oven to 190 degrees. Place the dates , water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.
Place the date mixture in a bowl of a food processor with the butter and sugar and process until well combined. Add the eggs, flour and ginger and process until just combined. Pour into a lightly greased 26 cm X 16 cm tin lined with non stick baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Cut into small scone shapes or diamond shapes and dust with icing sugar.