Gingerbread cake

Serves: 10
Prep: 10
Cook: 22

Perfect for morning tea or as an after-dinner treat, this festive spiced cake is the perfect end to any meal.

Ingredients

  • 4 Weet-Bix™, finely crushed
  • 1 1/2 cups wholemeal self-raising flour
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup boiling water
  • 1/4 cup molasses or treacle
  • 1/3 cup brown sugar
  • 1/3 cup olive oil or vegetable oil
To decorate, optional
  • 2 Tbsp pomegranate seeds
  • 2 tsp icing sugar

Method

  1. Step 1

    Preheat oven to 180°C. Line base and two sides of a 20 cm cake tin with a strip of baking paper.

  2. Step 2

    Combine Weet-Bix, flour, spices, and salt in a large bowl. Stir well.

  3. Step 3

    In a jug, whisk together boiling water and molasses. Add brown sugar and oil and whisk again. Add wet ingredients to dry and stir to just combine.

  4. Step 4

    Transferred batter into prepared tin. Bake 20 - 25 minutes until a toothpick inserted into the centre of the cake comes out clean.

  5. Step 5

    Cool in tin for 10 minutes, then turn out onto a rack to cool completely. Dust with icing sugar and scatter over pomegranate seeds to serve.

Tips

  • No wholemeal self-raising flour in the pantry? Replace with regular wholemeal flour, and add 1 1⁄2 tsp baking powder + 1/4 tsp bi-carb soda.


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