I made another ginger and date cake because I needed to use up 150 ml of double cream leftover from the first cake recipe. So of course it made sense to make another cake! This time I reduced the sugar content 😌

25 g crystallised ginger 🫚 (instead of 50g)

100g chopped dates (instead of 130g)

85 g sugar (instead of 100g)

100 g black treacle (150 g)

I also did away with the crystallised ginger topping .

So how did it turn out? Quite nice actually. I can’t say I noted a major difference in texture. The reduced sweetness made it just that bit more enjoyable.

Weekend snack