This sticky, spicy cake is traditionally eaten on Bonfire Night, but tastes far too good to only eat once a year – it’s also perfect for autumnal picnics
Makes 12 good portions
- 55g Black Treacle
- 200g Golden syrup
- 110g Soft brown sugar
- 220g Butter
- 2 Large Free-Range Eggs
- 200g Self Raising Flour
- 110g Oatmea
- 4g Baking Powder
- 10g Ground Ginger
- 10g Mixed Spice
- 4g Nutmeg
- Milk if required to loosen.
- Preheat your oven to 160°C and grease then line an 8” square baking tin.
- In a saucepan melt together the butter, syrup, treacle and brown sugar until combined but do not boil.
- In a large mixing bowl stir together the flour, oatmeal, spices and baking powder.
- Gradually mix in the wet ingredients ensuring there are no lumps of dry spots.
- Now add in the eggs and beat through the mixture.
- You want a wet cake batter so if it seems a little stiff then add milk to loosen.
- Pour into your prepared cake tin and bake at 160°C for 50mins to an hour.
- Leave to cool for ten minutes and then remove from the tin onto a wire rack to chill.
- Leave in an airtight container for a minimum of two days to improve the flavour – if you can wait that long!
Recipe from Tony Lones, Senior Craft and Development Chef at Radish
Tony Lones is a 2020 finalist at the prestigious B&I StrEAT Food Awards – he also reached the finals last year. He became passionate about food after working on a fruit and vegetable stall while waiting for his exam results. He says, “I became more interested in food than my career choice, which was electronic engineering!"
Radish are one of our brilliant catering partners and manage bistros at some of our Retirement Living PLUS developments.