Whether you’re celebrating something or not: bake this cake. The ultimate spicy ginger treat well-balanced with the sweetness of fresh and sticky dates. Fluffy, easy to make and mouth-watering and cooked with botanicals; what more to wish for.

Spicy ginger cake


200 gr of pitted dates,quartered
1 tsp. of organic baking powder, sifted
330 ml of boiling water
75 gr of unsalted butter, at room temperature
110 gr of palm sugar
2 tsp. of ginger powder
3 eggs
110 gr of buckwheat flour
165 gr of almond flour (=finely ground almonds)
3 1/2 tsp. of organic baking powder
80 gr of stem ginger (in syrup), finely chopped


  1. Preheat the oven to 180 degrees
  2. Place the dates in a heatproof bowl together with the 1 tsp of baking powder and pour with the boiling water. Stir and leave to rest
  3. In a foodprocessor blend the butter and sugar until thick and fluffy
  4. Now first mix in the ginger powder, and then the eggs, one by one. Don’t worry if the mixture is curdling, this will be fine later
  5. In a separate bowl combine the buckwheat flour, almond flour and 3 1/2 tsp of baking powder
  6. Add this mixture to the foodprocessor and mix well
  7. Take the cake mixture from the foodprocessor back into a bowl and spoon through the dates including the moisture – you now have a thick batter
  8. Grease a 1L (small) loaf pan and line it with baking parchment paper. Let the edges of the paper slightly overhang
  9. Transfer the finished cake mixture to the loaf pan and spread the chopped stem ginger on the cake
  10. Bake the cake for 15 minutes in the middle of the preheated oven
  11. Lower the temperature to 170 degrees and bake for another 40-45 minutes, or until a toothpick inserted near the center comes out clean. 
  12. Cool for 10 minutes before removing from pan to a wire rack and cool further 

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