Name: Sticky Ginger Cake
Ingredients: 50 g butter; 50 g black treacle; 75 g rolled oats; 50 g wholemeal flour; 1 medium egg; 3 tbsp semi-skimmed milk; 1 tsp baking powder; ½ tsp bicarbonate of soda; 15 g skimmed milk powder; 1 tsp ground ginger; 1 tsp ground cinnamon; A pinch of ground nutmeg; A pinch of salt; 20 g Splenda Granulated

Sticky Ginger Cake

Makes4 servings
Calories298
Made withSplenda Granulated

Ingredients

50 g butter
50 g black treacle
75 g rolled oats
50 g wholemeal flour
1 medium egg
3 tbsp semi-skimmed milk
1 tsp baking powder
½ tsp bicarbonate of soda
15 g skimmed milk powder
1 tsp ground ginger
1 tsp ground cinnamon
A pinch of ground nutmeg
A pinch of salt
20 g Splenda Granulated

Nutrition Info Per Serving
% Daily Value*
Energy298 kcal382.05%
Total Fat13.00 g16.67%
Total Carbohydrate39.50 g14.36%
Fibre3.80 g13.57%
Protein7.60 g15.2%
Salt434 g157.82%

Instructions

1

Preheat the oven to 150°C (130°C fan).

2

Line a square cake tin with baking parchment, or lightly grease the base and sides with butter.

3

Place the butter, black treacle and Splenda Granulated in a small saucepan over a low heat. Stir gently until the butter has melted and everything is well combined, taking care not to let the mixture boil.

4

In a small bowl, whisk together the egg and milk.

5

In a large mixing bowl, combine the oats, wholemeal flour, baking powder, bicarbonate of soda, skimmed milk powder, ginger, cinnamon, nutmeg and salt. Make a well in the centre of the dry ingredients. Pour in the warm molasses mixture, followed by the egg and milk mixture. Stir until everything is just combined and you have a smooth batter. Pour the batter into the prepared tin and bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool before cutting into squares. Enjoy!

Your Sticky Ginger Cake made with Splenda are ready to enjoy.

* If sugar were used instead of Splenda, one serving would contain 410 calories.

Made with