* 75g wholemeal or spelt flour (spelt gives a much lighter result)
* 100g plain flour
* half tsp baking powder
* half tsp bicarbonate of soda
* 4 medium eggs
* 200g dates
* 50ml olive oil
* 1 heaped teaspoon ginger
* 1 tsp cinammon
* 100g brown sugar
* 150g grated squash or carrot
# Soak the dates in about 150ml of boiling water for about 20 minutes until soft.
# Beat the eggs in a bowl and add the olive oil.
# Grate the squash or carrot into the bowl.
# Chop the soaked date, reserving half the soaking liquid, and add to the bowl.
# Mix the dry ingredients and add to the bowl.
# Using a hand-held blender (usually utilised for soup) blend the mixture for 1-2 minutes (it doesn’t have to be completely smooth unless you prefer it that way).
# Pour into a deep seven inch cake tin and back at 150°C for about 30 minutes or until the cake “bounces back” when touched.