Date and ginger cake with caramel glaze
- March 2013
- Serves 8-10
- Hands-on 20 min, oven time 50-55 min
This indulgent date and ginger cake is doused with a rich, glossy golden caramel glaze. It makes a great dessert or can be enjoyed for afternoon tea.
- 12.3g (6.8g saturated)
- 43g (30.5g sugars)
The bicarbonate of soda helps soften the waxy skins of the dates, making them more sticky and toffee-ish.
Freeze the cooked, uncovered cake. Defrost overnight in the fridge, then cover with caramel (step 3).
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