Name: Oaty ginger cake
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 150g butter or dairy-free spread; 150g dark muscovado sugar; 3 Tbsp honey; 200g wholewheat flour; 1 tsp baking powder; 2 tsp ground cinnamon; 2 tsp ginger; 200g porridge oats; 3 pieces of stem ginger in syrup; 2 eggs; 300 ml milk or oaty milk

Oaty ginger cake

2 Oct 2016

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

This oaty ginger cake is more healthy version of the traditional English Parkin - but it's still absolutely yummy, dense and sticky. Perfect for winter festivities - particularly at Halloween and bonfire night! It's easy to make - although it takes an hour to bake. It's really sweet so you can reduce the sugar down to 100g or even 50g if you wish and it's still delicious. You can make it dairy-free as shown in the ingredients.

Ingredients

150g butter or dairy-free spread
150g dark muscovado sugar
3 Tbsp honey
200g wholewheat flour
1 tsp baking powder
2 tsp ground cinnamon
2 tsp ginger
200g porridge oats
3 pieces of stem ginger in syrup
2 eggs
300 ml milk or oaty milk

Instructions

Preheat the oven to 180°C. Line a deep about 22x22 cm cake tin with baking paper.
Melt the butter and sugar in a small pan over low heat. Take it off the heat, stir in the honey and let it cool.
Mix the flour and baking powder in a large mixing bowl. Add the spices and oats, then combine.
Cut the ginger into small pieces.
Mix the eggs are with milk.
Add the butter mixture to the flour mixture, then pour in the egg mixture. Combine.
Pour the batter into the tin.
Bake for about 60-75 minutes. Let it cool for 10 minutes in the tin, then transfer to a wire rack.
When completely cooled cut them into cubes or slices.