Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- 4.5″ loose bottom springform cake tins, we have loads of varying sizes of cake tins and this size is used regularly for our baked oats. And to make individual sponges for when we want just a small cake and still be on plan. I do however suggest only using these if you don’t add a filling into the middle otherwise they make a mess.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Sticky Ginger & Orange Baked Oatbran
- 45g oatbran – HexB or 7.5 syns
- ¼ teaspoon baking powder**
- 1 egg
- 1 teaspoon orange essence
- 1 teaspoon ground all spice (mixed spice will work also if you don’t have all spice)
- 2 teaspoons ground ginger
- 1 teaspoon Silver Spoon golden syrup – 1 syn (different brands vary in syns so double check your own syn values)
- ½ tablespoon black treacle – 1 syn
- 50ml whole milk – Part HexA or 1.5 syns (you can use yogurt but using milk gives a better cake like texture for gingerbread, also different milk may give different results)
- Orange, sliced thinly (cooked fruit normally has a syn value but as we are only using very thin slices of fruit I have not added a syn value, however if you use more then syn it at 0.5 syn per 25g)
- 2 teaspoons no added sugar orange marmalade – 1 syn (different brands vary in syns so check your own syn values)
- Preheat oven 180°C.
- Add the dry ingredients to a bowl and give a quick mix.
- In another bowl whisk the egg and orange essence until pale and fluffy, stir in the syrup and treacle carefully, then add the milk trying not to knock too much air out.
- Stir the egg mixture into the dry ingredients until well combined.
- Leave to soak for a few minutes.
- Pour your mixture into your cake tin and even the surface.
- Lay your orange slices over the top.
- Bake in the oven for 25-30 minutes or until a knife comes out clean with no wet cake batter visible.
- Warm the marmalade in the microwave just enough so it is runny and brush the marmalade over the top of the cake.
- Enjoy either hot or cold.