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    Ginger Yoghurt Cake with Vanilla Cream

    This one bowl wintry cake is easy to make and full of warm spices, perfect with coffee to wrap up dinner. Our Sheep Milk Yoghurt gives this cake a moist and full flavour, all made from ingredients already in the pantry!

    Serves 10 people


    • 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


    • 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

    • Photo of Natural Sheep Milk YOGHURT Probiotic Natural Sheep Milk YOGHURT | Probiotic