Name: Ginger sheet cake
Prep time: 10 min
Total time: 10 min
Yield: 1 fairly thin medium sheet cake serving
Cuisine: Bake
Ingredients: 625 ml oats rolled; 5 ml Baking powder; 2,5 ml salt; 7,5 ml ginger ground; 2,5 ml cinnamon ground; 250 ml milk; 5 ml vanilla essence; 80 ml brown sugar; 3 eggs extra-large; 60 ml butter melted; 125 ml pecan nuts chopped; 1 preserved ginger pieces in syrup roughly chopped (reserve the syrup); to serve to serve; plain yoghurt double cream

Recipe Disclaimer

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Ingredients (14)

625 ml	oats — rolled
5 ml	Baking powder
2,5 ml	salt
7,5 ml	ginger — ground
2,5 ml	cinnamon — ground
250 ml	milk
5 ml	vanilla — essence
80 ml	brown sugar
3	eggs — extra-large
60 ml	butter — melted

TOPPING

125 ml	pecan nuts — chopped
1	preserved ginger pieces in syrup — roughly chopped (reserve the syrup)
	to serve — to serve
	plain yoghurt — double cream

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Method:

Preheat
the oven to 180°C. Grease a medium baking sheet well with nonstick spray.

1. Mix the oats, baking powder, salt
and spices.

2. Beat the milk, vanilla essence, sugar, eggs and butter
together. Add to the oats mixture, mix and leave to stand for 15 minutes until
the oats have absorbed a fair bit of the milk. Transfer to the prepared baking
sheet and smooth the surface.

3. Topping: Sprinkle
the pecan nuts over the oats mixture. Bake for 30-35 minutes or until cooked through.

4. Spoon the
preserved ginger pieces and most of the syrup over.

5. To serve: Drizzle the last of the
ginger syrup over the yoghurt and serve with the sheet cake.