Date and Ginger Cake

Ingredients

• 125g butter, chopped
• 150g (1 cup) pitted dates, roughly chopped
• 180g (3/4 cup) white sugar
• 125g (3/4 cup) crystallised ginger, chopped
• 1 tsp bicarbonate of soda
• 1 egg, lightly beaten
• 225g (1 1/2 cups) self-raising flour

Directions

1. Preheat oven to 180°C ( 160°C fan) . Grease and line base and sides of a 7cm deep, 18cm (base) square cake pan.
2. Place butter, dates, sugar, ginger, 1 cup water and 1/4 teaspoon salt in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer for 2 minutes.
3. Remove from heat. Stir in bicarbonate of soda (mixture will foam). Transfer mixture to a bowl. Set aside for 10 to 15 minutes to cool slightly.
4. Add egg to date mixture and mix well. Sift flour over mixture and stir gently to combine. Spoon into pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes before turning out onto a wire rack to cool completely. Cut into squares. Serve..