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Dinner with Rukmini
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Sticky Date Gingerbread
Introduction from Rukmini Iyer
This was one of the first cakes I made for this book: a wonderfully sticky, rich loaf cake. You can substitute soft dark brown sugar for the date syrup if you wish, but the date syrup gives a wonderfully intense depth of flavour to the cake, and incidentally makes it suitable for diabetics.
Ingredients
Essential kit
You will need: a lined 900g loaf tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Whisk the olive oil and date syrup together, and when smoothly incorporated, beat in the eggs one at a time.
Gently fold in the self-raising flour, baking powder and ground ginger, taking care not to overmix.
Spoon two-thirds of the batter into a lined 900g loaf tin, and scatter over the torn or chopped Medjool dates. Cover with the remaining third of the batter.
Transfer the tin to the oven and bake for 40–45 minutes, until firm to the touch and a skewer inserted comes out clean.
Let the cake cool on a wire rack: I feel it needs no adornment, but you could make a simple glacé icing to drizzle over if you like.
Serve warm or at room temperature: the cake will keep well in an airtight container in a cool room for 2–3 days.
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