Sticky Gingerbread & Walnut Cake
This gingerbread cake is a guaranteed crowd pleaser!
Serves 6|Takes 45 minutes
30g butter (melted)
300g vanilla yogurt
160g Flahavan’s organic jumbo oats
160g self-raising flour
60g maple syrup
1/4 tsp ground clove
1/4 tsp ground allspice
2 tsp ground ginger
1 tsp ground cinnamon
60g halved walnuts
Pinch of salt
1 tbsp water
20g maple syrup
½ tsp ground ginger
Preheat oven to 180°c. Line and grease 8×8-inch baking tin.
Add the flour, ground clove, allspice, ginger, cinnamon and yogurt to a large mixing bowl. Mix and set aside for 5 minutes.
Add the egg, milk, molasses, salt to the bowl and whisk very well until all ingredients are incorporated.
Stir in the oats and 40g of the walnuts, then pour the mixture into the prepared baking dish. Decorate by pushing the rest of the walnuts onto the top and bake for about 35-40 minutes until puffed up and the center is just set (ovens may vary). Use a skewer to test the center to see if it is completely baked.
Pour over the sticky topping and allow to cool for a couple of minutes.
Add all the ingredients to a pot and melt gently
Use a skewer to make holes in the top of the cake and pour the topping over evenly and serve