- Serves10
- CourseCake
- Prepare20 mins
- Cook1 hr 15 mins
- Total time1 hr 35 mins
- Pluscooling
Ingredients
- 175g unsalted butter, softened, plus extra for greasing
- 9 Waitrose LoveLife Medjool Dates, pitted and roughly chopped
- 3 balls stem ginger, roughly chopped, plus
- 1 tbsp stem ginger syrup
- 4 tbsp maple syrup
- 3 large eggs
- 200g ground almonds
- 75g rice flour
- 1 tsp gluten free baking powder
- 1 tsp ground ginger
- 1 pinch salt
- 2 conference pears, peeled, cored and cut into 2cm chunks
- 3 tbsp icing sugar
Method
Preheat the oven to 170 ̊C, gas mark 3. Lightly grease a 20cm round loose-bottomed cake tin and line the base and sides with baking parchment. Put the butter, dates, stem ginger and maple syrup in a food processor and whizz until smooth. Whizz in the eggs, one at a time.
Add the almonds, rice flour, baking powder, ground ginger and salt to the food processor and whizz until just combined. Stir through all but a handful of the chopped pears, then tip into the cake tin. Scatter with the remaining pears and bake for 1 hour-1 hour 15 minutes until golden, risen and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Remove the cake from the tin. Mix the icing sugar, stem ginger syrup and enough water (roughly 1⁄4 tsp) to create a smooth, glossy icing. Drizzle over the top of the cake, allow to set for 5 minutes, then slice to serve.
Cook’s tip
If you like, you can make this cake without stirring the pears through or topping with icing, and instead serve it warm with poached pears and ice cream.
And to drink...
Campbells Rutherglen Muscat, Australia, is a sweet, raisined wine with a rich, luscious palate. It goes wonderfully with this date and ginger cake.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,779kJ/ 427kcals |
|---|---|
Fat | 27g |
Saturated Fat | 11g |
Carbohydrates | 35g |
Sugars | 28g |
Fibre | 3.5g |
Protein | 9.2g |
Salt | 0.3g |