Description
Ginger Treacle Loaf with Yoghurt Raspberry Frosting.
Ingredients
- FOR THE CAKE:
- 2-½ cups Plain Flour
- 1 teaspoon Bicarbonate Of Soda
- 1 cup Dark Treacle Sugar Or Molasses Sugar
- ½ cups Caramel Sugar Or Muscavado Sugar
- 4 teaspoons Ground Ginger
- 2 teaspoons Cinnamon
- 1 teaspoon Mixed Spice
- 1 teaspoon Nutmeg
- ½ cups Butter
- 2 Eggs
- ¼ cups Olive Oil
- 190 milliliters Coconut Milk
- FOR THE FROSTING:
- ½ cups Full Cream Plain Greek Yoghurt
- 1 teaspoon Raspberry Jam
Preparation
For the cake:
Place dry ingredients in a large mixing bowl and mix together with a wooden spoon.
Melt butter. Lightly beat egg in a small bowl. Add wet ingredients to dry ingredients and mix until smooth.
Pour mixture into a well-greased and floured loaf tin about 20 x 10cm in size. Bake at 160°C (320ºF) for 1 hour. Leave in the tin until completely cool then turn out onto a cooling rack and allow the bottom of the loaf to cool.
Place loaf on the plate or board you wish to serve it on.
For the frosting;
Mix yoghurt and jam together, pour over the loaf and serve.
Notes: Because of the yoghurt frosting, store the loaf in an airtight container in the fridge. It will keep for a few days.
