Date And Ginger Cake With Date Frosting Recipe

About this recipe

Indulge in the rich, wholesome flavors of our Date and Ginger Cake with Date Frosting, a perfect blend of natural sweetness and warm spice. This recipe combines the earthy warmth of ginger, the natural sweetness of dates, and the nutty depth of whole wheat flour to create a moist and tender cake. Topped with a creamy date frosting infused with vanilla, this dessert is a delightful treat for any occasion. With simple step-by-step instructions, it’s easy to bake and perfect for sharing with family or friends. Whether you’re satisfying a sweet tooth or looking for a comforting dessert, this cake is sure to impress. Order now on the AnyFeast website or app and bring this delicious homemade treat to your table. Make family meals stress-free with AnyFeast, your trusted meal planner designed for Indian kitchens and busy schedules.

Ingredients

• 250G Ginger - 250g
• 500G Top-Op Pitted Dates (Loose) 500g
• 250 Ml Arla Lactofree Cream
• 200G Anchor Unsalted Butter
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg
• 1 Kg Tate & Lyle Granulated Sugar 1Kg
• 170G Dr. Oetker Baking Powder 170g

Instructions

1. 1. Preheat your oven to 180°C (350°F) and grease a baking tin with butter or line it with parchment paper.
2. 2. In a mixing bowl, sift together 2 cups of Caputo Integrale Whole Wheat Flour and 1 teaspoon of food-grade baking powder. Mix well to combine.
3. 3. In a small saucepan, add 1 cup of Top-Op Pitted Dates (Loose) and 1 cup of water. Heat over medium heat until the dates soften and form a paste-like consistency. Remove from heat and allow the mixture to cool completely to avoid melting the butter in the next step.
4. 4. Grate 2 tablespoons of Ginger (from the 250g pack) and add it to the cooled date mixture. Stir well to combine.
5. 5. In a separate bowl, cream together 1/2 cup of butter (or a plant-based alternative) and 1/2 cup of granulated sugar until light and fluffy. Gradually add the cooled date and ginger mixture to the butter mixture, stirring until fully incorporated.
6. 6. Slowly fold the dry ingredients (flour and baking powder mixture) into the wet ingredients, mixing gently until a smooth batter forms. Be careful not to overmix.
7. 7. Pour the batter into the prepared baking tin and smooth the top with a spatula.
8. 8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9. While the cake is baking, prepare the date frosting. In a blender, combine 1/2 cup of Top-Op Pitted Dates (Loose) with 1/4 cup of water and blend until smooth. Adjust the consistency with more water if needed.
10. 10. Once the cake is baked, remove it from the oven and allow it to cool completely on a wire rack.
11. 11. Spread the prepared date frosting evenly over the cooled cake using a spatula.
12. 12. Slice the cake into pieces and serve. Enjoy your Date and Ginger Cake with Date Frosting!