Published: 13 May 2018 › Updated: 13 May 2018
Squidgy lemon-ginger cake
Ingredients
200g date
, stoned
200g butter
, cut in pieces
300g dark muscovado sugar
2 eggs
50g fresh or frozen root ginger, grated
1 lemon
, grated zest
200g self-raising flour
1 Bramley apple
(about 250g/9oz) peeled and chopped into pea-sized pieces
50g white chocolate
1 tbsp chopped candied lemon
peel, to decorate
1 tbsp sugar
‘coffee crystals’, to decorate
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