Spicy yoghurt cake

Recipe from: 5/11/2000 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • CAKE
  • 450
    ml
    cake flour
  • 1
    ml
    salt
  • 3
    ml
    mixed spice
  • 2
    ml
    ground ginger
  • 5
    ml
    cinnamon
  • 10
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 3
    extra-large eggs
  • 315
    ml
    soft brown sugar
  • 125
    g
    melted butter
  • 250
    ml
    plain yoghurt
  • TOPPING
  • 50
    ml
    cream
  • 70
    ml
    butter
  • 125
    ml
    soft brown sugar
  • 160
    ml
    coconut
  • 50
    g
    mixed nuts, finely chopped
 

Method

45-50 min
 
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.
 

Read more on: bake  |  dairy
 

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