Photo: Sorin Gheorghita
Date & ginger malt loaf
13 ingredients
20 min
Cuts into 10 slices
openrecipes
A dark, sticky and lightly spiced cake that merges Jamaican ginger cake with sticky toffee pudding and malt loaf
Estimated Nutrition (whole recipe, rough)
1050
Calories
36g
Protein
34g
Fat
151g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Milk Powder | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g butter , cut into cubes, plus extra for greasing
- 140g stoned dates , chopped
- 410ml can evaporated milk
- 100g soft dark brown sugar
- 225g plain flour
- 3 tbsp malted milk powder (we used Horlicks)
- 2 tsp ground ginger
- 50g stem ginger , roughly chopped (reserve the syrup)
- 2 tsp bicarbonate of soda
- 2 large eggs
- 50g stem ginger , chopped
- 5 tbsp ginger syrup (from the stem ginger jar)
- 5 tbsp icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes