Ginger, date and oat loaf recipe
The addition of fresh ginger and pitted dates to the batter makes this simple loaf cake wonderfully moist. Liberally topped with ginger and honey cream cheese icing, and scattered with lime zest, it's a picture-perfect bake for an afternoon treat.
See method- Serves 12
- 15 mins to prepare and 60 mins to cook, plus calling
- 226 calories / serving
Ingredients
- 125g unsalted butter, softened
- 60g fresh ginger, peeled and finely grated (50g peeled weight), plus extra to serve (optional)
- 150g pitted dates
- 100g plain wholemeal flour
- 75g porridge oats
- 4 eggs
- 2 tsp baking powder
- 3 tbsp clear honey
- 150g 50% less fat soft cheese
- 1 lime, zested (optional)
Each serving contains
- Energy
- 945kJ 226.0kcal
- Fat
- 13g
- Saturates
- 7g
- Salt
- 0.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 22.3gProtein 5.7gFibre 2.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 450g loaf tin (19 x 8.5 x 6cm) with nonstick baking paper.
- In a food processor, whizz the butter until smooth and creamy. Add 40g ginger, the dates, flour and oats and whizz until combined and the dates have broken up. Add the eggs, baking powder and 2 tbsp honey and whizz until smooth.
- Pour the mix into the prepared tin and bake for 1 hr, covering loosely with foil for the final 15-20 mins if it starts to brown too much. Once baked, it should be well risen and skewer inserted should come out clean. Leave to cool for 30 mins in the tine, then transfer to a wire rack to cool completely.
- Whisk together the soft cheese, remaining ginger and ½ tbsp honey, then spread on top of the cake. Drizzle with the remaining honey and scatter with lime zest and extra thinly sliced ginger, if you like.
- Tip: An easy way to peel the thin, papery skin off ginger is to use a teaspoon.
- See more Cake recipes
