Sticky gingerbread cake
- ¾ cup dark muscovado sugar
- 4 tablespoons runny honey
- ¼ cup plus 3 tablespoons black treaclemolassesX
- 3 tablespoons sunflower oil
- 2¾ cups plain flourall purpose flourX
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- ¾ cup low-fat plain yoghurt
- 1 cup trim milk
- 2 eggs, beaten
1 Heat the oven to 170°C/fan 150ºC/gas 3½. Line a 20cm x 30cm tin or ovenproof dish with baking paper, snipping down the 4 corners, so the paper fits snugly into the tin, with sharp corners.
2 Put the sugar, honey, treacle and oil together in a pan and warm over a low heat, stirring, until melted together.
3 Sieve the flour, ginger, cinnamon, bicarbonate of soda and baking powder into a large bowl, then stir through the treacle mixture, along with the yoghurt, milk and eggs.
4 Pour the mixture into the prepared tin and bake for 50 min to 1 hr until a skewer pushed into the middle comes out clean.
5 Remove from the oven and allow to cool in the tin for 20 min before turning out on to a wire rack. Cool completely, then cut into 24 pieces. The gingerbread will improve if you keep it for a few days in an airtight container.
Nutrition Info (per serve)
Total fat 2.2g
–Saturated fat 0.4g
Dietary fibre 0.8g
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