2 Lemonade™ Apples, cut into small chunks
1 cup water
1 cup Medjool dates, pitted
1 tbsp fresh ginger, grated
2 tbsp crystallized ginger, finely chopped (plus extra to serve)
1 tsp baking soda
1 cup unsalted butter, at room temperature
½ cup white sugar
¾ cup brown sugar
1 tsp vanilla extract
1¼ cups all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
1 tsp baking powder
½ tsp salt
16 oz cream cheese frosting, store-bought or homemade
Dried Lemonade Apples (optional, to decorate)
Prep Time: 30 mins
Cook Time: 45–50 mins
Servings: 10–14 slices
1Preheat the oven to 350° F. Grease and line an 8" round cake pan.
2In a small pot over medium heat, add the water, dates, fresh ginger, and crystallized ginger. Bring to a boil and add in the baking soda. Turn off heat and set aside. Using a fork, mix and mash the dates until you have a slightly chunky paste.
3Meanwhile, cream the butter and both sugars for about 5 minutes. Add in the egg and vanilla extract. Mix to fully combine. Add the date paste to the creamed mixture and stir until combined. Add the flour, ground ginger, cinnamon, baking powder, and salt and fold until just combined. Add the apple chunks and gently fold through.
4Pour mixture into the cake pan and bake for 45–50 minutes, or until a skewer inserted comes out clean with no raw batter.
5Let the cake cool completely and frost the top of the cake. Decorate with dried apple and finely chopped crystallized ginger, if desired. Enjoy!
To learn more about Lemonade™ apples, visit www.lemonadeapples.com