This recipe first appeared in Food magazine issue 60.
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Ingredients
Method
1.Preheat the oven to 190°C. Butter a 12-hole cinnamon oyster pan (see tip) or spray with oil. Dust with flour, tapping off any excess.
2.Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, beat for about 6-8 minutes until the mixture is pale and thick. Beat in the golden syrup.
3.Sift the flour, cinnamon, ground ginger and baking soda over the egg mixture. Use a large metal spoon to gently fold in the dry ingredients.
4.Spoon the cinnamon mixture into the prepared pan, filling just a little over three-quarters full (any leftover mixture can be baked in another batch if it is not all used).
5.Bake the oysters in the preheated oven for 8-10 minutes. They will rise, then level off again and turn the colour of gingerbread. Leave for 2 minutes before transferring them to a cooling rack (run a palette knife around the edges to remove them if necessary). Cover with a clean tea towel.
6.To serve, slice each cake almost in half and fill it with a spoonful of the whipped cream. Give each cake a generous dust of the icing sugar.
Note
- Makes 12-18 (depending on the pan). – Cinnamon oyster pans have a rounded base and are available at speciality kitchenware shops (they’re sometimes called a mince pie or jam tart pan). Or maybe you’re lucky enough to have your grandmother’s original pan.
