At Body Evolve, we like to share ALL things that make you feel good – including the recipe for this traditional sponge cake from Northern England flavoured with syrup molasses, oatmeal and ginger.
Ingredients
âĸ 200g Golden Syrup
âĸ 4 tbsp milk
âĸ 200g Butter
âĸ 1 large egg
âĸ 85g treacle
âĸ 85g light soft brown sugar
âĸ 100g medium oatmeal
âĸ 250g self-raising flour
âĸ 1 tbsp ground ginger
Method
1 Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
2 Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
3 Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can â itâll become softer and stickier the longer you leave it, up to 2 weeks.
