Photo: David Holifield
Squidgy lemon-ginger cake
11 ingredients
Cuts into 12 slices
openrecipes
This dense, sticky ginger cake is easy to make and a great Sunday teatime treat
Estimated Nutrition (whole recipe, rough)
1014
Calories
22g
Protein
27g
Fat
172g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g dates , stoned
- 200g butter , cut in pieces
- 300g dark muscovado sugar
- 2 eggs
- 50g fresh or frozen root ginger , grated
- 1 lemon , grated zest
- 200g self-raising flour
- 1 Bramley apple (about 250g/9oz) peeled and chopped into pea-sized pieces
- 50g white chocolate
- 1 tbsp chopped candied lemon peel, to decorate
- 1 tbsp sugar 'coffee crystals', to decorate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes