Makes 10-12 slices. Prep and cook: About 50 minutes. This recipe was baked using the Omnia Silicone Mould accessory, but it also works beautifully baked directly in the Omnia Pan.
4 eggs
140 g caster sugar
1 ½ Tbs ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cardamom
140 g plain flour
2 tsp baking powder
70 g butter
100 ml milk
Butter and breadcrumbs for the pan/mould.
Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.
Grease and dust the Omnia Pan with plain breadcrumbs. If using the Silicone Mould, grease and dust with breadcrumbs before placing in the pan. Beat the eggs and sugar in a bowl until fluffy. Mix all dry ingredients in a separate bowl.
Melt the butter and whisk in the milk. Mix half of the dry ingredients and half of the butter/milk mixture into the egg/sugar mixture. Mix in the remaining dry ingredients and butter/milk mixture. Stir until you have a smooth batter.
Pour the batter into the Silicone Mould/Omnia Pan. Bake on low heat for about 40 minutes. Insert a cake tester or long toothpick to check for doneness.
Optional: Drizzle with glaze and sprinkle with chopped nuts and/or chopped dried fruit.
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