Leave to cool for 30 mins.

Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.

2)Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well.

Set aside.

Beat the egg in a small bowl and stir in the buttermilk.

In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar – rub the mixture between your fingers to break down any lumpy bits of sugar.

Heat oven to 160C/140C fan/gas 3.

3)Blend the dates and their liquid to a thick purée in a small food processor.

Pour the egg, the dates and the treacle mixture into the bowl with the flour.

Stir together briefly with a wooden spoon just until well mixed – the mixture will be soft like a thick batter.

Pour it into the lined tin, gently level the mixture and bake for 40-45 mins.

To test if it’s done, insert a skewer in the centre – if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.


4)Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely.

If you can wait, wrap it well in parchment, then foil.

Leave for a day before cutting, as it will become stickier – it will keep moist for 3-4 days