This dish contains the following allergens: Milk/Dairy, Eggs, milk
Cooking mode
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190g
butter, softened, plus extra for greasing
115g
treacle
180g
dark brown sugar
1
teaspoon vanilla bean paste
200g
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
6oz
butter, softened, plus extra for greasing
4oz
treacle
6oz
dark brown sugar
1
teaspoon vanilla bean paste
7oz
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
Step 1
Preheat oven to 180°C/Fan 160°C.
Step 2
Generously grease Ninja Foodi Zerostick Medium 20cm square tin.
Step 3
Place a medium saucepan over medium-low heat and add butter, syrup and sugar. Cook stirring frequently, until mixture is smooth and melted, about 3 to 4 minutes . Then remove pan from heat to cool.
Step 4
In a large bowl, sift flour, baking powder and ginger together. Add cooled butter mixture, vanilla bean paste, eggs and milk and mix together until evenly combined.
Step 5
Transfer cake mixture into greased square tin. Gently tap tin on countertop to make batter level.
Step 6
Place tin in oven and bake for 35 to 40 minutes.
Step 7
Cooking is complete when the loaf is firm to touch and when a cocktail stick inserted in middle of loaf comes out clean.
Step 8
Allow the loaf to cool in square tin for 10 minutes and before transferring the loaf to a wire rack to completely cool.
Generously grease Ninja Foodi Zerostick Medium 20cm square tin.
190g
butter, softened, plus extra for greasing
115g
treacle
180g
dark brown sugar
1
teaspoon vanilla bean paste
200g
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
6oz
butter, softened, plus extra for greasing
4oz
treacle
6oz
dark brown sugar
1
teaspoon vanilla bean paste
7oz
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
Step 3 of 9
Place a medium saucepan over medium-low heat and add butter, syrup and sugar. Cook stirring frequently, until mixture is smooth and melted, about 3 to 4 minutes . Then remove pan from heat to cool.
190g
butter, softened, plus extra for greasing
115g
treacle
180g
dark brown sugar
1
teaspoon vanilla bean paste
200g
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
6oz
butter, softened, plus extra for greasing
4oz
treacle
6oz
dark brown sugar
1
teaspoon vanilla bean paste
7oz
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
Step 4 of 9
In a large bowl, sift flour, baking powder and ginger together. Add cooled butter mixture, vanilla bean paste, eggs and milk and mix together until evenly combined.
190g
butter, softened, plus extra for greasing
115g
treacle
180g
dark brown sugar
1
teaspoon vanilla bean paste
200g
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
6oz
butter, softened, plus extra for greasing
4oz
treacle
6oz
dark brown sugar
1
teaspoon vanilla bean paste
7oz
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
Step 5 of 9
Transfer cake mixture into greased square tin. Gently tap tin on countertop to make batter level.
190g
butter, softened, plus extra for greasing
115g
treacle
180g
dark brown sugar
1
teaspoon vanilla bean paste
200g
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
6oz
butter, softened, plus extra for greasing
4oz
treacle
6oz
dark brown sugar
1
teaspoon vanilla bean paste
7oz
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
Step 6 of 9
Place tin in oven and bake for 35 to 40 minutes.
190g
butter, softened, plus extra for greasing
115g
treacle
180g
dark brown sugar
1
teaspoon vanilla bean paste
200g
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
6oz
butter, softened, plus extra for greasing
4oz
treacle
6oz
dark brown sugar
1
teaspoon vanilla bean paste
7oz
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
Step 7 of 9
Cooking is complete when the loaf is firm to touch and when a cocktail stick inserted in middle of loaf comes out clean.
190g
butter, softened, plus extra for greasing
115g
treacle
180g
dark brown sugar
1
teaspoon vanilla bean paste
200g
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
6oz
butter, softened, plus extra for greasing
4oz
treacle
6oz
dark brown sugar
1
teaspoon vanilla bean paste
7oz
plain flour
1½ teaspoon baking powder
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
Step 8 of 9
Allow the loaf to cool in square tin for 10 minutes and before transferring the loaf to a wire rack to completely cool.
