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sticky gingerbread walnut cake







total time






method ingredients


  1. 30g butter (melted)
  2. 2 eggs
  3. 300g Glenisk BIO Organic Vanilla Yogurt
  4. 160g Flahavan’s Organic Jumbo oats
  5. 160g self-raising flour
  6. 80g molasses
  7. 1/4 tsp ground clove
  8. 1/4 tsp ground allspice
  9. 2 tsp ground ginger
  10. 1 tsp ground cinnamon
  11. 60g halved walnuts
  12. Pinch of salt

Sticky Topping

  1. 10g butter
  2. 1 tbsp water
  3. 20g maple syrup
  4. ½ tsp ground ginger


  • Preheat oven to 180°c.  Line and grease 8×8-inch baking tin.
  • Add the flour, ground clove, allspice, ginger, cinnamon and Glenisk BIO Organic Vanilla Yogurt to a large mixing bowl. Mix and set aside for 5 minutes.
  • Add the egg, butter, molasses, salt to the bowl and whisk very well until all ingredients are incorporated.
  • Stir in the oats and 40g of the walnuts, then pour the mixture into the prepared baking dish. Decorate by pushing the rest of the walnuts onto the top and bake for about 35-40 minutes until puffed up and the center is just set (ovens may vary). Use a skewer to test the center to see if it is completely baked.
  • Pour over the sticky topping and allow to cool for a couple of minutes.

Sticky Topping

  • Add all the ingredients to a pot and melt gently
  • Use a skewer to make holes in the top of the cake and pour the topping over evenly and serve

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