Sticky Toffee Ginger Cake with Caramel Icing

This is a rich decadent cake the crystalized ginger is available at supermarkets. in the photo I broke up some toffee shards and sprinkled it round the cake as I ran out of dates  Recipe: Unknown.


  • 200g pitted dates, finely chopped
  • 1 tsp baking soda
  • 1 cup hot strong black coffee
  • 2 eggs, lightly beaten
  • 3 tbsp finely sliced crystalized ginger
  • 1/2 tsp vanilla extract
  • 110g butter
  • 1/3 cup brown sugar
  • 1/3 cup golden syrup
  • 200g plain flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves

Caramel Icing

  • 50g butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 2 cups icing sugar, sifted

To Finish

  • 5 dates pitted and sliced
  • 5 pieces crystallized ginger, sliced
  • creme fraiche or mascarpone to serve


  1. Preheat oven to 180ºC. Grease a 20cm spring form cake tin and line with baking paper.
  2. Combine the dates, soda and coffee in a bowl and leave for 20 minutes. After 20 minutes, place this mixture in a food processor and blend to form a paste.
  3. Tip into a bowl and stir in the eggs, crystallized ginger and vanilla.
  4. Cream the butter and sugar until pale. Sift in the flour and spices together in a seperate bowl.
  5. Alternatively, fold the flours, then the date mixture into the butter and sugar.
  6. Once all combined, pour into the tin and bake for about 40 minutes or until a skewer comes out clean. Leave to cool in the tin.
  7. For the icing, melt the butter and brown sugar in a saucepan, bring to the boil and cook for 1 minute.
  8. Remove from the heat and whisk in the milk and vanilla. Stir in the icing sugar. Allow to cool but not set, stirring occasionally until a thick pouring consistency. (The icing needs to be set enough to spread over the cake otherwise it will slide off the top and down the sides).
  9. Decorate with the dates and ginger and serve with a dollop of creme fraiche or mascarpone.

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