Ginger, date and oat loaf recipe

Name: Ginger, date and oat loaf
Yield: Serves 12
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)

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

Vegetarian

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
125g unsalted butter, softened
£1.85
£7.40/kg
Tesco Root Ginger Loose
This product's currently out of stock
60g fresh ginger, peeled and finely grated (50g peeled weight), plus extra to serve (optional)
Tesco Soft Pitted Dates 250G
150g pitted dates
£2.30
£9.20/kg
Allinson's Plain Wholemeal Baking Flour 1kg
£1.50 Save 1/3 Clubcard Price
(£1.50/kg)
Offer valid for delivery from 29/09/2026 until 26/10/2026
100g plain wholemeal flour
£2.30
£2.30/kg
Grower's Harvest Porridge Oats 1Kg
Aldi Price Match
75g porridge oats
£0.85
£0.85/kg
Tesco British Barn Eggs 10 Pack
4 eggs
£1.70
£0.17/each
Stockwell & Co. Baking Powder 150G
Aldi Price Match
2 tsp baking powder
£0.57
£3.80/kg
Tesco Squeezy Clear Honey 340G
3 tbsp clear honey
£1.19
£3.50/kg
Philadelphia Light Low Fat Soft Cream Cheese 165G
£1.25 Clubcard Price
(£7.58/kg)
Offer valid for delivery from 07/10/2026 until 27/10/2026
150g 50% less fat soft cheese
£2.25
£13.64/kg
Tesco Limes Each
Aldi Price Match
1 lime, zested (optional)
£0.23
£0.23/each

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.