Food52 Baking Club is going through Honey and Co’s book Golden this month and I just couldn’t help but be intrigued by their loaf cakes. I adapted the vegan was as the book suggests with their ginger and date loaf cake fillings to make this hybrid beauty.
The cake is a mixture of date syrup, water and canola oil that has been brought to a boil and then stirred through a dry ingredient mixture of flour, sugar, bicarb, salt, ginger, cinnamon and cardamom. Lastly, you stir in some chopped dates and crystallized ginger before baking it in a greased loaf tin for 30 minutes. When you pull it out of the oven, you simply brush on more date syrup and add some more chopped ginger to decorate.
I was surprised that the vegan cake recipe said 30 minutes in the oven, but when at 30 minutes I checked it and the top looked done and the skewer came out clear I promptly pulled it out, declaring the time had been right.
Or so I thought. I really should’ve gone with the date and ginger loaf time which was twice as long. While the cake was cooked on the outside, the middle is a bit raw still. Oops. Luckily it doesn’t contain raw eggs so it’s still edible, gooey and delicious. I’m such a ginger fanatic, I could eat the crystallized ginger straight out of the bag – maybe even to the point of eating the whole bag!
For my first recipe from this book, I’m pretty happy and will definitely have a go at making this again with a longer oven time. Next up, I’ll be trying one of their divine looking cheesecakes. Mmm mmm….