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Nutrition Facts
Date-Ginger Cake
Cool: 30 mins
Bake: 30 mins to 35 mins
Oven: 350°F
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 1/4 cup cooking oil
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1/4 cup refrigerated egg product or 1 egg
- 1/2 cup orange or lemon lowfat yogurt
- 2 tablespoons fat-free milk
- 3/4 cup pitted whole dates, snipped
- 2 tablespoons all-purpose flour
- 1 recipe Orange Sauce (below)
- Crystallized ginger, cut into strips or finely chopped (optional)
Directions
Preheat oven to 350 degrees F. Grease and flour an 8x8x2-inch baking pan; set aside. In a small bowl, stir together 1 cup flour, the baking powder, and baking soda; set aside.
In a medium bowl, stir together sugar, oil and ginger. Add yogurt, egg product and milk; stir until well combined. Stir in yogurt and milk. Add flour mixture to yogurt mixture, stirring just until combined.
In a small bowl, toss dates with 2 tablespoons flour; fold into batter. Spread batter evenly in prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool slightly (about 30 minutes) in pan on a wire rack. Cut into squares. Serve warm with warm Orange Sauce. If desired, garnish individual servings with crystallized ginger. Makes 9 servings.
Nutrition Facts
Orange Sauce
Yield:Makes 3/4 cup
Ingredients
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon finely shredded orange peel)
- 1/4 teaspoon finely shredded orange peel
- 3/4 cup orange juice
Directions
In a small saucepan, combine the sugar, cornstarch, grated fresh ginger or ground ginger, and orange peel. Stir in the orange juice. Cook and stir over medium heat until mixture is thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool slightly. Serve warm. Makes about 3/4 cup.
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