This is a nutritious, energy-giving cake that is a really good choice for packed lunches as it doesn't break up too easily.
200 g (7 oz) 1 2/3 cups plain flour
10 ml (2 tsp) bicarbonate of soda
10 ml (2 tsp) ground ginger
150 g (5 oz) 1 1/4 cups medium oatmeal
60 ml (4 tbsp) dark muscovado sugar
75 g (3 oz) 6 tbsp sunflower margarine
150 g (5 oz) 3/4 cup golden syrup
1 egg, beaten
3 ripe bananas, mashed
75 g (3 oz) 3/4 cup icing sugar
stem ginger, to decorate
10 ml (2 tsp) bicarbonate of soda
10 ml (2 tsp) ground ginger
150 g (5 oz) 1 1/4 cups medium oatmeal
60 ml (4 tbsp) dark muscovado sugar
75 g (3 oz) 6 tbsp sunflower margarine
150 g (5 oz) 3/4 cup golden syrup
1 egg, beaten
3 ripe bananas, mashed
75 g (3 oz) 3/4 cup icing sugar
stem ginger, to decorate
method
1. Preheat the oven to 160°C/325°F/ Gas 3. Grease and line an 18 x 28 cm (7 x 11 in) cake tin.
2. Stir together the flour, bicarbonate of soda and ginger, then stir in the oatmeal. Mix the sugar, margarine and golden syrup in a saucepan, then stir into the flour mixture. Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour, or until firm to the touch. Allow to cool in the tin, then turn out and cut into squares.
4. Sift the icing sugar into a bowl and stir in just enough water to make a smooth, runny icing. Drizzle the icing over each square and top with a piece of stem ginger.
2. Stir together the flour, bicarbonate of soda and ginger, then stir in the oatmeal. Mix the sugar, margarine and golden syrup in a saucepan, then stir into the flour mixture. Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour, or until firm to the touch. Allow to cool in the tin, then turn out and cut into squares.
4. Sift the icing sugar into a bowl and stir in just enough water to make a smooth, runny icing. Drizzle the icing over each square and top with a piece of stem ginger.
serving amount
makes 1 cake
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