Sticky gingerbread cake

Author: HFG staff

Photographer: HFG staff

We’ve reduced the saturated fat and calories, while retaining the comforting taste in all its spiced, sticky glory…

Serves: 24

Time to make: 1 hr 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

¾ cup dark muscovado sugar
4 tablespoons runny honey
¼ cup plus 3 tablespoons black treaclemolassesX
3 tablespoons sunflower oil
2¾ cups plain flourall purpose flourX
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup low-fat plain yoghurt
1 cup skim milk
2 eggs, beaten

Instructions

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1 Heat the oven to 170°C/fan 150ºC/gas 3½. Line a 20cm x 30cm tin or ovenproof dish with baking paper, snipping down the 4 corners, so the paper fits snugly into the tin, with sharp corners.

2 Put the sugar, honey, treacle and oil together in a pan and warm over a low heat, stirring, until melted together.

3 Sieve the flour, ginger, cinnamon, bicarbonate of soda and baking powder into a large bowl, then stir through the treacle mixture, along with the yoghurt, milk and eggs.

4 Pour the mixture into the prepared tin and bake for 50 min to 1 hr until a skewer pushed into the middle comes out clean.

5 Remove from the oven and allow to cool in the tin for 20 min before turning out on to a wire rack. Cool completely, then cut into 24 pieces. The gingerbread will improve if you keep it for a few days in an airtight container.

Nutrition Info (per serve)

Calories 124 cal

Kilojoules 519 kJ

Protein 2.8 g

Total fat 2.2 g

Saturated fat 0.4 g

Carbohydrates 24.8 g

Sugar 12.8 g

Dietary fibre 0.8 g

Sodium 79 mg

Calcium 83 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.