Yoghurt Spice Cake

spice cake 2

Lynley

Ingredients

  • 225 g flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 250 g brown sugar
  • 175 g butter, melted
  • 250 ml yoghurt
  • Topping
  • 50 g dessicated coconut
  • 50 g walnuts, chopped
  • 115 g brown sugar
  • 85 g butter, melted

 

Method

Preheat oven to 160 C (325 F). Grease & flour 24cm cake pan.

Sift flour, cinnamon, cloves, nutmeg, baking powder, salt & soda into a large mixing bowl. Make a well in the centre.
Break the eggs into another large bowl, add the sugar and beat well, stir in the melted butter & yoghurt. Pour this mixture into the flour and fold until well blended.

Pour into cake pan, & smooth over the surface with back of spoon, bake for 40-45 mins until a skewer comes out clean. Turn onto wire rack to cool.

Mix all the topping ingredients together in a bowl and spread evenly over the top of the cake when cool. Place the cake under a hot grill for 2-3 minutes until topping is golden & crisp, taking care not to burn. Return to the wire rack to cool. Eat.

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4 thoughts on “Yoghurt Spice Cake

  1. Pingback: Yoghurt Spice Cake | Dianne's Recipe Journal