Pineapple, ginger and date cake
230 g, pitted, roughly chopped
white self-raising flour
2 cup(s), (300g)
⅓ cup(s), (75g)
2 medium, lightly beaten
canned pineapple in natural juice, drained
35 g, (2 tbs) glacé ginger
no added sugar apple puree
- 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.
- 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.
- 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).
- 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.