Squidgy lemon-ginger cake

Ingredients

200g date

, stoned
200g butter

, cut in pieces
300g dark muscovado sugar
2 eggs

50g fresh or frozen root ginger, grated
1 lemon

, grated zest
200g self-raising flour
1 Bramley apple

(about 250g/9oz) peeled and chopped into pea-sized pieces
50g white chocolate

1 tbsp chopped candied lemon
peel, to decorate
1 tbsp sugar

‘coffee crystals’, to decorate