This recipe is courtesy of Val and Richard, Rockpool House, Resipole Scotland
When we checked in at the Rockpool House, Val and Richard greeted us not only with their heartwarming personalities, but also with tea, coffee and the best ever tasted Ginger Cake.
Val was so kind and sent me her recipe. And today I finally found the time to try if I can manage to bake it as well.
200g chopped dates
2dl boiling water
1 tspn bicarb
200g caster sugar
1 beaten egg
250g plain flour
A pinch of salt
85g butter, melted
1 tspn baking powder
3 preserved ginger balls, finely chopped (me, 8 candied ginger balls)
1-2 tspn ginger powder (according to taste, me: 3)
½ tspn cinnamon (me, 1 tspn)
½ tspn mixed spice (me, 1 tspn)
Put the chopped dates in a large bowl and add the boiling water. Stir in the bicarb, let rest for 10 mins. If the dates were not chopped finely enough, use a hand blender to make a “brown mess”.
Add the rest of all the ingredients, stir until you get a thick batter. If too dry, add some more water.
Pour the batter in a greased 20 cm square baking pan. Bake at 180 c for about 45 mins.
The original icing consists of butter, sugar, a bit of milk and some syrup of the preserved ginger. Bring all ingredients slowly to a boil and once sugar disappeared boil rapidly until it has the right consistency.
Me, I did the following, more calorie-friendly icing:
50g icing sugar, some drops of water, some more ginger powder, some drops of maple syrup: well stirred together and spread over the cake immediately when it came out of the oven.
Cut in pieces and enjoy!