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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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