Mindy Belle

Life in the Country

Fluffy Ginger Cake – Donna Hay

20140621_152158 (2)

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

4 eggs

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.

Enjoy.

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s