Mandarin, Date & Ginger Cake
Ingredients
- 150ml unsweetened almond milk
- 1 tbsp apple cider vinegar
- 150g butter (we’ve used vegan)
- 125g dark brown soft sugar
- 100g dark treacle
- 100g golden syrup
- 2 tbsp grated fresh ginger
- 2tsp ground ginger
- 1tsp ground cinnamon
- 80g pitted dates, chopped
- 30g candied ginger, finely sliced
- zest of 1 mandarin
- 100ml franklin & sons ltd, mandarin mixer with ginger
- 300g plain flour, sifted (we’ve used gluten free)
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum powder (if using gluten free flour)
- to decorate
- 2 mandarins, thinly sliced (to include the zested mandarin)
- 4 pieces of candied ginger, finely sliced
Preparation
Turn the oven on to 160°c fan
Line the base of a 20cm spring base cake tin and grease the sides and line those too
Pour the unsweetened almond milk and apple cider vinegar into a jug, stir and set to one side for 10 minutes until it curdles
In a large pan, add the butter, sugar, syrups, grated fresh ginger, ground ginger, ground cinnamon and finely chopped dates
Melt the ingredients together over a low to medium heat, stirring occasionally until combined
The dates will become soft
Add the finely sliced crystalized ginger, the zest of a mandarin and stir
Take the pan off the heat…