Sticky crystallised ginger, muscovado and date cake
Serves: 10-12
Prep time: 15 minsTotal time: 
Photographed by Brett Stevens
Sticky crystallised ginger, muscovado and date cake
Serves: 10-12
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
235Kcal
Fat
11gr
Saturates
7gr
Carbs
31gr
Sugars
19gr
Fibre
1gr
Protein
3gr
Salt
0.4gr
Sarit Packer
Sarit has been cooking and baking since she was five, trained under Chris Galvin, and now owns well-loved Honey & Co., in London with her husband, where they share their favourite childhood dishes.
See more of Sarit Packer’s recipes
Sarit Packer
Sarit has been cooking and baking since she was five, trained under Chris Galvin, and now owns well-loved Honey & Co., in London with her husband, where they share their favourite childhood dishes.
See more of Sarit Packer’s recipes
Ingredients
- 50g butter, plus extra for greasing
- 1 x 150ml carton double cream
- 150g golden syrup
- 100g dark muscovado sugar
- 150g pitted dates, chopped
- 200g self-raising flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 large egg
- 3 tbsp golden syrup
- 50g crystallised ginger pieces
Step by step
Get ahead
Make up a week ahead; store in an airtight container in a cool dry place. The cake will keep for up to 2 weeks if stored in the fridge. It also freezes well (without the topping).
- Preheat the oven to 160°C, fan 140°C, gas 3. Lightly butter and line a loaf tin, measuring 19cm x 9cm and 7cm deep, with baking paper.
- Put the cream, golden syrup, sugar and butter in a medium saucepan. Gently heat until the butter has melted; stir to combine. Stir in the dates and remove from the heat.
- Mix the flour, ginger, cinnamon and ½ teaspoon salt in a large bowl. Pour in the melted ingredients. Lightly beat the egg in a small bowl and add that, too.
- Mix until everything is just combined. Transfer the mixture to the tin.
- Bake for about an hour until firm to the touch. Just before the baking time is up, heat the golden syrup in a small saucepan until it is liquid. When the cake is ready, brush it generously with the warm golden syrup to form a layer on the top; finish by sprinkling over the crystallised ginger pieces.
- Allow to cool completely before removing from the tin and slicing.
