Ingredients
- 120g of soft butter
- 3 eggs, in room-temperature
- 1/2 cup of white sugar
- 3/4 cup of treacle
- 1 tsp of vanilla extract
- 1 1/2 cup of Meredith Dairy Sheep Milk Yogurt
- 2 cups of flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1/2 cup of cream, whipped
- 1 tsp vanilla extract
Preparation
- Step 1 Preheat oven into 180 degrees celsius, and grease a 23cm x 23cm baking tray.
- Step 2 In a bowl with a hand mixer or in a kitchen mixer, cream together butter and sugar until light and fluffy.
- Step 3 One by one, add eggs and mix well.
- Step 4 Add treacle, yogurt and vanilla and combine well.
- Step 5 In a separate bowl, mix together the dry ingredients.
- Step 6 Combine the dry ingredients into the yogurt mix, and with a spatula or wooden spoon fold carefully to combine.
- Step 7 Pour into the baking tray and cook in the oven for around 30-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Step 8 Serve with cream whipped with vanilla.
Products Used
-
Natural Sheep Milk YOGHURT | Probiotic