Earl Grey Tea and Medjool Dates Cake

local_grocery_store Ingredients

• 250g Medjool dates, pitted and chopped
• 300ml Earl Grey tea, brewed
• 250g muscovado sugar
• 125g butter or vegan butter, softened
• 150g roasted pumpkin, mashed
• 250g self-raising flour
• 2 tsp ground cinnamon
• 1 tsp ground ginger

restaurant_menu Method

1. 1.Preheat the oven to 180C/160C fan/gas 4. Grease a 23cm/9in Bundt tin with butter or vegan butter.
2. 2.Put the chopped dates, brewed tea and muscovado sugar into a large saucepan. Bring to the boil and simmer for 5 minutes.
3. 3.Remove from the heat and stir in the butter until melted. Stir in the mashed pumpkin.
4. 4.Sift the flour and spices into a bowl and stir in the date mixture until smooth.
5. 5.Pour the mixture into the prepared tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
6. 6.Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightServe with a dollop of whipped cream or a scoop of vanilla ice cream, if you like.