sticky gingerbread walnut cake
ingredients
13
count
nutrition
267
calories
total time
45
mins
serves
6
servings
method
ingredients
ingredients
Cake
- 30g butter (melted)
- 2 eggs
- 300g Glenisk BIO Organic Vanilla Yogurt
- 160g Flahavan’s Organic Jumbo oats
- 160g self-raising flour
- 80g molasses
- 1/4 tsp ground clove
- 1/4 tsp ground allspice
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 60g halved walnuts
- Pinch of salt
Sticky Topping
- 10g butter
- 1 tbsp water
- 20g maple syrup
- ½ tsp ground ginger
method
Cake
- 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
Serving suggestion
- Top with Glenisk BIO Organic Vanilla Yogurt plus a couple of pecans.
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