Ginger Cake

Ginger Cake

Almost 15 years ago I was travelling with my Dad in his ute. We were listening to ‘You were always on my mind’ by Willie Nelson. I looked across to my father and noticed grey hairs where it once was brown. It was the first time I realised my parents were getting older. I am not sure if it is just me, or if it is the same for everyone, but growing up my parents never seemed to change. As if they did not age. Perhaps this was a consequence of my self indulgent child and teenage mind.

When I saw the grey hairs, without any conscious thought, my eyes filled with tears. My father was completely lost as to what was going on, the poor man! However, he had a lifetime with me; he knew I was prone to such acts.

I had left home a few months earlier. I think every time I have seen my parents since then I have noticed subtle changes. They assure me that this is a fine stage of life. That it is filled with fewer worries: grandchildren, calmer days and laughter. My Dad once said to me that in an ideal world we would become parents at fifty years of age. It seems that by this time we have more patience and a deeper understanding of what really matters.

Hanging out with my folks really is testament to the above. The worry lines I grew up with have been replaced with laughing eyes. There is no tension, no haste and little stress. There is joy and love and everything that makes ageing seem grand.

Ginger Cake

1 1/4 cups almond meal

2 eggs

10 medjool dates, soak in boiling water

1 tablespoon ground ginger

1 teaspoon mixed spice

1/2 teaspoon concentrated natural vanilla extract

juice of half a lemon

1/2 teaspoon bicarb soda

pinch of salt

1 tablespoons macadamia oil

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit

Grease two mini loaf tins, mine are 12cm x 5.5cm

Drain your dates and blend until smooth. Add your almond meal, ginger, mixed spice, salt, vanilla and oil quickly pulse to combine. Add the eggs, combine. Mix in the lemon juice and bicarb. Spoon into your prepared tins and level the top. Bake for 20 -25 minutes. Allow to cool. Enjoy.

  • Renee Young

    Oh my gosh Bianca, my brother played me this very song yesterday, he asked me if I knew it and I said no, so he played it on the guitar! This is why I love your blog, the stories give meaning to the recipes! Will make this one for sure :)

    • https://wholefoodsimply.com/ Bianca Slade

      Thank you <3

  • Amelia

    Looks yummy. How could you make this nut free? Could you use a gluten free flour mix?
    Thanks!

    • https://wholefoodsimply.com/ Bianca Slade

      I am sorry but I have only made it with the almond flour, if you try out an alternative be sure to let me know how go, I am sure many people will be interested.

  • Debbie

    Hi there, do you put the macadamia oil in at the end? Could it be left out? Thanks :-)

    • https://wholefoodsimply.com/ Bianca Slade

      Yes it can be left out, it will still be lovely. You can also use butter or coconut oil in its place. Be sure to let me know how you go with it.

      • Debbie

        I had a bit of a nightmare with this, I made it in a hurry and then realised while it was cooking that I’d left the eggs out. I got it out of the oven half way through cooking and was going to attempt to add the eggs then re cook, however I ended up rolling the mixture into balls and putting them in the fridge. Yum!! – the kids won’t stop eating them! (And me too). I made the mix again and this time made them into muffins rather than loaves. Declicious!! Am waiting for my recipe book to arrive – can’t wait. I love your recipes and have finally convinced myself that the baking is healthy. I’ve been dieting for a wedding, but miss my sweet things(which I don’t generally eat much of), so the muffins are an awesome treat! Awesome work, your amazing!! :-)

        • https://wholefoodsimply.com/ Bianca Slade

          Thank you so much! I really appreciate the feedback. I am glad you have enjoyed it and that your ‘disaster’ was not wasted. xx

  • Chris Abbott

    yummy…

  • debbie

    Loved this. Perfect taste of ginger. Trying to go refined sugar free but still need a treat with my coffee. This is perfect!

    • https://wholefoodsimply.com/ Bianca Slade

      Thank you so much!! I am glad you liked it! I really appreciate the feedback!

  • Nic

    hi – your recipes are amazing. Thank you so much for sharing them with us. Do you ever substitute the medijol dates for the packet dried ones that you can buy readily for the supermarket? Just trying to manage our household weekly budget. Thanks

    • https://wholefoodsimply.com/ Bianca Slade

      Hi Nic, I don’t sorry but I am sure you could, you would perhaps just need to double the amount and pre soak them. I stock up on medjool dates in the middle of the year when they are half price. You should be able to get them from your local supermarket, in the fresh produce section. I hope this is of some help! Bianca. x

  • cia

    Love all your recipes. I have included so many into my regular repertoire!

    If I don’t have mini loaf tins can it be baked as one big loaf? If so.what cooking time/temp.?
    Cia

    • bianca

      Hi Cia, thank you!! It would be a little experimenting as I have not tried this. Can you make it in a muffin tin?

  • jac

    If the cake tastes as good as the batter I’m in heaven lol

    • https://wholefoodsimply.com/ Bianca Slade

      Thank you! I hope it did! xx

  • Annabelle

    Hi, can you use coconut and almond flour interchangeably, cup for cup? Or do they have different baking properties therefor need different amounts? Thanks

    • Annabelle

      I’m talking generally here, not just for this particular recipe :-)

    • https://wholefoodsimply.com/ Bianca Slade

      No you can’t sorry, coconut flour is a lot more absorbent then almond almond meal.

  • Belinda

    This recipe took me straight to Christmas

    • https://wholefoodsimply.com/ Bianca Slade

      Great!! I love Christmas. x

  • Valerie

    Can you tell me what “mixed spice” is?

    • https://wholefoodsimply.com/ Bianca Slade

      It is a mix of cinnamon, nutmeg and all spice. x