Sticky Date & Ginger Cake
A dark, sticky ginger cake sweetened with dates and maple syrup, made lighter with buttermilk and plenty of warming spices.
- Prep35 min
- Cook40 min
- Total1h 15m
- DifficultyEasy
- Servings21
This cake is a clever twist on the classic gingerbread: it swaps refined sugar for naturally sweet dates and maple syrup, while buttermilk keeps the crumb tender and moist. The result is a deeply flavored, sticky treat that's perfect for afternoon tea or a cozy dessert.
Fresh ginger and a generous amount of ground ginger give it a warm, spicy kick, while the dark muscovado sugar adds a hint of caramel. It's best made a day ahead—the flavors meld and the cake becomes even stickier and more delicious.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the chopped dates in a small bowl and pour over 125ml of boiling water. Let them soak for 30 minutes to soften. Meanwhile, lightly oil a 28 x 19 x 3cm traybake tin and line the base with baking parchment.
- In a separate bowl, combine the oil, black treacle, maple syrup, and freshly grated ginger. Beat with a fork until well blended, then set aside. In another small bowl, beat the egg and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon, and muscovado sugar. Use your fingers to rub the mixture, breaking up any lumps of sugar.
- Preheat the oven to 325°F (275°F fan, gas 3).
- Blend the soaked dates along with their soaking liquid in a small food processor until you get a thick purée.
- Pour the egg mixture, the date purée, and the treacle mixture into the flour bowl. Stir briefly with a wooden spoon until just combined—the batter will be soft and thick.
- Transfer the batter to the prepared tin, level the top gently, and bake for 40–45 minutes. To check if it's done, insert a skewer into the center; it should come out clean, and the cake should feel firm but springy to the touch.
- Leave the cake in the tin for a few minutes, then turn it out onto a wire rack. Peel off the parchment and let it cool completely.
- If you can resist, wrap the cooled cake well in parchment and then foil. Let it sit for a day before cutting—it will become stickier and more moist. It keeps well for 3–4 days.
💡 Tips
- Use Medjool dates if possible—they are naturally softer and sweeter, giving a better texture.
- If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 175ml of milk and letting it sit for 5 minutes.
- The cake tastes even better the next day, so plan ahead if you can.
Inspired by a recipe from BBC Good Food