Sticky ginger loaf cake

Step by Step

Step 1

Preheat the oven to 170 ̊c, gas mark 3; grease and line a 900g loaf tin. cover the dates with boiling water; leave for 10 minutes. Drain and whizz in a food processor with the butter, ginger and maple syrup until smooth. Add the eggs, then whizz to combine. Add the dry ingredients and whizz until just combined.

Step 2

Tip into the prepared tin, level out the top and bake for 1 hour, until a skewer inserted into the centre comes out clean. (cover with foil for the last 10 minutes if it browns too fast.) leave to cool completely in the tin.

Step 3

For the icing, soak the dates in 75ml boiling water for 10 minutes, then tip into a blender (ideally a high-speed blender or nutribullet, or use the small bowl of a food processor). Add the ginger syrup, ground ginger and a pinch of salt, then blend until smooth; cool completely. Using electric beaters, whip the soft cheese briefly, then whip in the date mix. Ice the loaf and top with extra stem ginger.