makes
15-20
prep
15 minutes
cook
1:05 hour
difficulty
Easy
makes
15-20
serves
preparation
15
minutes
cooking
1:05
hour
difficulty
Easy
level
Ingredients
- 175 g instant oats (medium rolled oats)
- 75 g (½ cup) self-raising flour
- 45 g molasses (black treacle)
- 90 g golden syrup or pure maple syrup
- 100 g unsalted butter
- 1½ tsp ground ginger
- ½ tsp ground nutmeg
- a pinch of salt
- 1 egg, beaten
- 1 tbsp whisky (or milk for a child-friendly version)
Resting time overnight
You will need to begin this recipe 1 day ahead.
Instructions
Preheat the oven to 140ºC. Grease a 20 cm x 26 cm baking tin and line with baking paper.
Place the oats and flour in a large bowl and set aside. Place the molasses, golden syrup and butter in a saucepan over low heat and stir until melted and combined (make sure the sweet and sticky mixture doesn’t boil).
Stir the syrup mixture into the oats mixture, then add the spices, salt, egg and whisky, and stir to combine.
Pour the mixture into the tin and place in the middle of the oven. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Let the cake cool completely in the tin. Turn out, transfer to a cake tin or airtight container and leave to mature for at least 24 hours. Cut the cake into slices or squares, whatever size you prefer.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
