Preheat the oven to 180 C / Gas 4. Grease a 23cm cake tin and line with baking parchment.
To make the topping, in a saucepan over a medium heat, combine the dates and golden syrup and stir. Pour into the base of the prepared cake tin.
To make the cake, beat together the butter and the sugar until light and fluffy. Add the egg and beat well along with the vanilla extract and milk.
In a separate bowl, combine the flour, baking powder, salt and ginger and mix well. Fold into the wet ingredients then pour over the dates smoothing the top lightly.
Bake in the preheated oven for 60 to 70 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and using the baking parchment to help you, cover with a plate and invert, flipping the cake upside down. Remove the tin and baking parchment. Allow to cool then slice and serve.