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Ginger sheet cake


Ginger sheet cake

Ingredients 15
Servings 1 fairly thin medium sheet cake
Time 10 min

Ingredients

  • 625
    ml
    rolled oats
  • 5
    ml
    baking powder
  • 2,5
    ml
    salt
  • 7,5
    ml
    ground ginger
  • 2,5
    ml
    ground cinnamon
  • 250
    ml
    milk
  • 5
    ml
    vanilla essence
  • 80
    ml
    brown sugar
  • 3
    extra-large eggs
  • 60
    ml
    melted butter
  • TOPPING
  • 125
    ml
    chopped pecan nuts
  • 1
    jar preserved ginger pieces in syrup, roughly chopped (reserve the syrup)
  • TO SERVE
  • plain double-cream yoghurt
 

Method

30-35 min / standing: 15 min
 

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.

 

 

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