Name: Spicy yoghurt cake
Cook time: 50 min
Total time: 50 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 450.00 ml flour cake; 1.00 ml salt; 3.00 ml mixed spice ground; 2.00 ml ginger ground; 5.00 ml cinnamon ground; 10.00 ml Baking powder; 5.00 ml Bicarbonate of soda; 3.00 eggs extra-large; 315.00 ml brown sugar soft; 125.00 g butter melted; 250.00 ml yoghurt plain; 50.00 ml cream; 70.00 ml butter; 125.00 ml brown sugar soft; 160.00 ml coconut; 50.00 g mixed nuts finely chopped

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Ingredients (16)

CAKE

450.00 ml	flour — cake
1.00 ml	salt
3.00 ml	mixed spice — ground
2.00 ml	ginger — ground
5.00 ml	cinnamon — ground
10.00 ml	Baking powder
5.00 ml	Bicarbonate of soda
3.00	eggs — extra-large
315.00 ml	brown sugar — soft
125.00 g	butter — melted
250.00 ml	yoghurt — plain

TOPPING

50.00 ml	cream
70.00 ml	butter
125.00 ml	brown sugar — soft
160.00 ml	coconut
50.00 g	mixed nuts — finely chopped

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Method:

Preheat the oven to 160 ºC. Spread a 23 cm square cake tin with margarine or spray well with non-stick spray and line with baking paper. Sift the dry cake ingredients together. Beat the eggs and sugar together, gradually add the melted butter while beating continuously and finally stir in the yoghurt. Add to the dry ingredients and mix well. Turn the batter into the prepared cake tin and bake for 45-50 minutes until the cake is done or a testing skewer comes out clean when inserted into the centre. Meanwhile, heat the ingredients for the topping over low heat until the sugar has melted. Bring to the boil and simmer for 1 minute. Remove the cake from the oven when baked, heat the grill and spoon the topping over the cake. Place the cake under the heated oven grill until the topping begins to caramelise. Leave in the pan to cool before turning out.
Makes 1 medium-sized cake.