• 140g dried pitted whole date, preferably Medjool, chopped into small pieces
  • 75ml prescription MCT oil, plus a few drops for greasing (can be replaced with apple puree - the

  • consistency will be slightly different and you may want to adjust your quantities of sugar)
  • 75g black treacle
  • 50g maple syrup
  • 1 tsp finely grated fresh ginger
  • 1 large egg or two egg whites
  • 175ml buttermilk
  • 250g plain flower
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • ½ tsp ground cinnamon
  • 50g dark muscovado sugar


  • 1 Heat oven to 160C/140C fan/gas 3
  • 2 Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins.
  • 3 Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.
  • 4 Meanwhile, put the MCT oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside.
  • 5 Beat the egg in a small bowl and stir in the buttermilk.
  • 6 In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar – rub the mixture between your fingers to break down any lumpy bits of sugar.
  • 7 Blend the dates and their liquid to a thick purée in a small food processor.
  • 8 Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed – the mixture will be soft like a thick batter.
  • 9 Pour the mixture into the lined tin, gently level the mixture and bake for 40-45 mins.
  • 10 To test if it’s done, insert a skewer in the centre – if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.
  • 11 Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely.

If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier.

This cake will keep moist for 3-4 days.

Try something else?