This SQUIDGY DATE AND BANANA CAKE recipe is based on my favourite recipe from BBC Good Food’s website, for a squidgy lemon-ginger cake.

As this year’s theme for Fairtrade fortnight is Make Bananas Fair, I decided to experiment with the ingredients a little, to include bananas and this is what I came up with. I hope you enjoy it!

50g of fairtrade mixed fruit
150g of fairtrade dates chopped
200g of organic butter cut into pieces
300d fairtrade Demerara sugar
2 free range eggs
2 fairtrade bananas mashed
250g organic self raising flour
1 med sized apple chopped into small pieces

50g white chocolate
Candied peel
Or Demerara sugar to decorate

Heat the oven to 160C/ fan assisted 140C/ gas 3
Butter and line with baking parchment a 20cms round cake tin (about 8cms deep)
Put dried fruit and dates in a bowl and cover with boiling water
Heat butter in pan until melted and stir in the sugar. Allow to cool slightly.

Beat the eggs with the mashed banana, beat them into the butter mix
Drain the dried fruit and dates, stir them into the mixture
Fold in the flour, then add the apple.
Spoon into the cake tin, put the tin onto a baking sheet to prevent the base from browning too much, and bake for 1 hour, 20 minutes, until well risen and cooked throughout. A skewer pushed into the middle of the cake should come with a few moist crumbs sticking to it.
Leave the cake in the tin to cool.

Remove from the tin, and peel off the baking paper before decorating
The cake can be decorated with drizzled melted white chocolate over candied peel, or a sprinkling of Demerara sugar.
This cake will keep well for up to a week if wrapped and stored in an airtight tin.

(The picture shows sample pieces of the cake my customers were tasting today in the shop – texture is soft, crumbly & squidgy!)


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