Pineapple, ginger and date cake
7
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
Buttermilk means you can use much less oil and still get a fluffy cake that is simply delicious with an afternoon cup of tea.
Ingredients
Fresh dates
230 g, pitted, roughly chopped
White self-raising flour
2 cup(s), (300g)
Ground ginger
½ tsp
Brown sugar
⅓ cup(s), (75g)
Buttermilk
⅔ cup(s)
Canola oil
¼ cup(s)
Egg(s)
2 medium, lightly beaten
Canned pineapple in natural juice, drained
440 g
Crystallised ginger
35 g, (2 tbs) glacé ginger
No added sugar apple puree
140 g
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
2
Place dates in a heatproof bowl and cover with boiling water. Set aside for 10 minutes. Drain. Sift flour and ground ginger into a large bowl. Add sugar and stir to combine.
3
Combine buttermilk, oil, egg, pineapple, glacé ginger, apple and dates in a large bowl. Stir date mixture into flour mixture until combined (don’t over mix).
4
Spoon mixture into prepared tin and smooth surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve.
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