Oaty ginger cake

Oaty ginger cake

This yummy sweet treat has a dense, sticky texture, so you'll only need small portions.

By , 21 September 2015
Oaty ginger cake
  • Ready in: 120 mins
  • Serves: 18
  • Price: 20p per serving
Nutritional Info
Each 85g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1210KJ 289KCAL
of your reference intake.
Typical energy values per 100g: 1424kJ/340kcal.
  • 175g butter, cut into cubes
  • 250g soft brown sugar
  • 225g black treacle
  • 225g plain flour
  • 2 level tsp ground ginger
  • 2 level tsp ground cinnamon
  • 1 level tsp baking powder
  • 225g Asda Chosen by you Scottish Porridge Oats
  • 3 or 4 stem ginger in syrup, chopped
  • 2 large eggs
  • 400ml milk
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 23cm x 23cm (4cm deep) cake tin with baking paper.

  • Put the butter, sugar and treacle in a pan and heat gently, stirring often, until the butter has melted. Remove from the heat and leave for 15 minutes to cool slightly.

  • Sift the flour, ginger, cinnamon and baking powder into a bowl. Add the oats and stem ginger, then stir well to mix.

  • Lightly beat the eggs and milk together in another bowl. Add to the flour, along with the treacle mixture. Stir until evenly mixed, then pour into the tin.

  • Bake in the oven for 1 hour 15 minutes. Leave to cool in the tin for 15 minutes, before transferring to a wire rack.