- Serves 12
- 15 mins to prepare and 60 mins to cook, plus calling
- 226 calories / serving
- 125g unsalted butter, softened
- 60g peeled and finely grated fresh ginger (50g peeled weight), plus more to serve (optional)
- 150g pitted dates
- 100g plain wholemeal flour
- 75g porridge oats
- 4 eggs
- 2 tsp baking powder
- 3 tbsp. clear honey
- 150g 50% less fat soft cheese
- 1 lime, zested (optional)
- Preheat the oven to 180°C (gas 4) and 160°C (fan). Nonstick baking paper should be used to line a 450g loaf tin (19 x 8.5 x 6cm).
- Whizz the butter in a food processor until it is smooth and creamy. Whizz together the 40g ginger, dates, flour, and oats until well incorporated and the dates have split up. Whizz together the eggs, baking powder, and 2 tbsp honey till smooth.
- Pour the batter into the prepared pan and bake for 1 hour, loosely covering with foil for the last 15-20 minutes if it begins to brown too much. It should be properly risen and a skewer put into the center should come out clean. Allow to cool in the tine for 30 minutes before transferring to a wire rack to cool fully.
- Whisk together the soft cheese, remaining ginger and ½ tbsp honey, then spread on top of the cake. If desired, drizzle with the remaining honey and top with lime zest and thinly sliced ginger.
Tip: A teaspoon works well for peeling the thin, papery skin off ginger.