Recipe: Festive Ginger Slice

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A slice of ginger cake is a really festive treat, this recipe uses rapeseed oil rather than butter and has wholemeal flour too making it is a healthier treat* with your mid-morning cuppa. You could also make a batch to giveaway to friends - the perfect home-made gift!

Prep time: 10 minutes Cook time: 45-50 minutes Recipe cost: £2.45 – just 20p per slice (approx)

* Lower in saturated fat

Ingredients:

100g oatmeal

125g wholemeal plain flour

5 tsp ground ginger

2 tsp baking powder

Zest and juice of a lime

150g soft brown sugar

175ml rapeseed oil

2 medium eggs, lightly beaten

1 tbsp golden syrup

50ml semi skimmed milk

To decorate: 25g icing sugar + lime zest

Method:

Preheat the oven to 160^oC, gas mark 3. Lightly grease a 16cm square cake tin and line with baking parchment.

Mix together the oatmeal, flour, ginger, baking powder and lime zest then stir in the sugar.

Place the oil, eggs, syrup and milk into a small bowl and lightly whisk.

Make a well in the centre of the flour then pour in the oil mixture and gently fold in.

Pour into the cake tin and bake for 45-50 minutes or until the cake feels firm. Test with a skewer to be sure, the skewer should come out clean.

Allow to cool slightly in the tin before turning out onto a cooling rack.

Once cooled mix together the icing sugar with enough lime juice to form a glace icing. Drizzle the icing over the cake and finish with extra lime zest if required.

Serve cut into 12 slices.

Cook’s tip:

Add some drained and finely chopped stem ginger to the cake mix before baking.

Find all you need to know about wholegrain, oats and rapeseed oil, including recipes and nutritional information, at WholegrainGoodness.com – an independent, not-for-profit campaign launched by HGCA.

Sportsister
The Women’s Sports Magazine

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