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
Preheat oven into 180 degrees celsius, and grease a 23cm x 23cm baking tray.
In a bowl with a hand mixer or in a kitchen mixer, cream together butter and sugar until light and fluffy.
One by one, add eggs and mix well.
Add treacle, yogurt and vanilla and combine well.
In a separate bowl, mix together the dry ingredients.
Combine the dry ingredients into the yogurt mix, and with a spatula or wooden spoon fold carefully to combine.
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.