A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate crumb that stays soft for days. Just mix everything together in stages, spoon it into the tin and bake... it's that easy.

Here we've used our Redbournbury Mill Organic Wholemeal Rye, Wholemeal Wheat, and Hodmedod's British Grown Organic Rolled Oats, together with Marriage's Finest Strong White Bread flour to get a rich complex texture that's still light and tender. Do buy some for great baking.

You'll need a 20cm (9 inch) square deep cake tin/tray or similar, like our Chicago Metallic Professional Glazed 9" Square Cake Tray

Makes one 20cm square traybake, about 9 pieces

Method

Line the inside of a 20cm square baking tin with non-stick paper, and heat the oven to 160C fan.

Put the flours in a mixing bowl with the oats, brown sugar, spices, bicarbonate and salt.

Add the oil, marmalade, black treacle, and eggs, then stir very well to a thick paste. Next add all the boiling water and slowly stir until roughly mixed then stir faster until very smooth. Pour this into the tin – it will be quite liquid, that’s OK – and bake for about 40 minutes or until firm when pressed in the middle (or when a skewer poked in comes out clean). Leave to cool in the tin then it’s ready to eat, and even softer the next day.