Sticky Date, Ginger & Lemonade Apple Cake with Maple Frosting


Indulgent Dessert with a Triple Ginger Punch


Maple & Baking Spices


For the cake

1 cup water
1 cup Medjool dates, pitted
1 tablespoon freshly grated ginger
2 tablespoons (plus extra to serve) crystallized ginger, finely chopped
1 teaspoon baking soda
1 stick unsalted butter (1 cup), at room temperature
½ cup white sugar
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
2 small Lemonade apples, cut into small chunks

For the maple cream cheese frosting

8 oz. package of cream cheese, at room temperature
1 teaspoon vanilla extract
3 tablespoons maple syrup
1 tablespoon lemon juice
Dried Lemonade apple to decorate (optional)




Preheat the oven to 350°F. Grease and line an 8” round cake pan.

In a small pot over medium heat, add the water, dates, fresh ginger, and crystallised ginger. Bring to a boil and add in the baking soda. Turn off the heat and set aside. Using a fork, mix and mash the dates until you have a slightly chunky date paste.

Meanwhile, cream the butter and both sugars for about 5 minutes. Add in the egg and vanilla extract. Mix to fully combine.

Add the date paste to the creamed mixture and stir until combined.

Add the flour, ground ginger, cinnamon, baking powder, and salt and fold until just combined. Add the apple chunks and gently fold through.

Pour mixture into the cake pan and bake for 45-50 minutes, or until a skewer inserted comes out clean or with a few crumbs.

While leaving the cake to cool completely, prepare the frosting. In a stand mixer or with electric beaters, combine the cream cheese, vanilla extract, maple syrup, and lemon juice until smooth and creamy.

Spread over the top of the cake. Decorate with dried apple and finely chopped crystallized ginger, if desired.



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