Dates (remove the seeds) cut into smaller pieces (I cut them into 5-6 pieces, depending on size).

Put sugar Mistral cane in a pot and pour hot brewed coffee. Put on medium heat, stir until the sugar is dissolved (about 2 minutes). Then add to the saucepan the dates, remove from heat and set aside pan for 15 minutes.

In a large bowl, mix flour, baking powder, spices and cinnamon. Mix well, then add the coffee and dates, beat eggs and oil. Quickly stir until a homogeneous dough. The recipe is for a cupcake shape, size 11x25 cm Form of grease with a thin layer of butter and sprinkle with flour (to make a "French shirt").

Put in the batter and bake at 170 degrees for about 50-60 minutes (until dry sticks).

Remove the gingerbread from the oven, cool completely. Before serving, sprinkle the top with icing sugar.