“In Britain, a cup of tea is the answer to every problem.
Fallen off your bicycle? Nice cup of tea.
Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.
Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal? Nice cup of tea and a piece of cake.”David Walliams
I am a big fan of one bowl cakes that you can throw together, beat with a wooden spoon, chuck in a pan and pop into the oven.
This one is stupidly moist and flavoursome. The dates and ginger give it a sweet spicy flavour, but the ginger isn’t over the top.
It keeps for up to a week, and you can also turn it into a dessert as easily as it can be a lunchbox treat or afternoon tea delight. Try it hot out of the oven with caramel sauce, or a good vanilla or salted caramel ice-cream. (Oh my! 😍)
I like to eat my cake with a good cup of tea. Because it has Weetbix in it (a breakfast cereal) my husband Ben assures me that this cake can also be a legitimate breakfast too. I can’t fault the logic in that!
Enjoy, and send me a pic if you make this at home. It’s also good for the kids to bake on school holidays. Just leave out the ginger if they aren’t fans.
Much love, Nicole xx
- 4 Weet-Bix crushed
- 1 cup of chopped dates
- 1/4 cup chopped glace ginger
- 1 cup sugar
- 4 tablespoons of butter (60 grams)
- 1 teaspoon bicarbonate of soda
- 1 egg
- 1 teaspoon powdered ginger
- 1/2 teaspoon cinnamon
- 1 cup of self raising flour (self-rising for my USA friends or 1 cup of all purpose flour, 1 and 1/2 x teaspoons baking powder and a pinch of salt, sifted together)
- 1 cup of boiling water
- Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
- Line a 20cm (8 inch) round baking tin with baking paper.
- Crumble the Weet-Bix into a large bowl. Add the sugar, chopped dates and chopped ginger, butter and bicarbonate of soda. Pour the cup of boiling water over and leave to soften for five minutes.
- Add the sifted flour (and spices if using) and egg. Mix together well with a wooden spoon. The batter will be quite thick.
- Pour into the lined tin and place in the oven for forty-five to fifty minutes. Test to see if cooked through by inserting fine skewer in center of cake. If it comes out clean it is done, if there is still sticky residue bake a little longer.
- Leave in tin ten minutes before removing and cooling on a wire rack. It slices best using a serrated knife.