Ingredients
- 400 g unsalted butter
- 200 g brown sugar
- 100g black molasses
- 350 g of golden syrup
- 350 g flour with incorporated yeast
- 2 teaspoon(s) of baking powder
- 2 tablespoons of powdered ginger
- 4 teaspoon(s) of powdered nutmeg
- 2 teaspoon(s) spice blend
- 250g medium oatmeal
- 4 beaten eggs
- 15 cl of whole milk
Preparation
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Preheat the oven to 140°C. Line the sides and bottom of a 30 x 20 cm cake tin with baking paper.
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Put the butter in a saucepan. Add the brown sugar, molasses and golden syrup, then heat over low heat for 2 or 3 minutes, stirring, until the sugar and butter have melted.
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Sift the flour, yeast and spices into a salad bowl. Add the oatmeal and mix.
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Pour the contents of the saucepan into the salad bowl and mix using a wooden spoon. Gradually add the beaten eggs and the milk, stirring constantly, alternately.
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Pour the batter into the mold. Slide it into the center of the oven and bake for 45 minutes, until the cake is golden brown.
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Remove the cake from the oven and leave to cool in the pan.
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Unmold and cover with baking paper.
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Place it for at least 3 days in a dark, cool place before cutting it into slices and eating it.
