Ginger Treacle Loaf with Yoghurt Raspberry Frosting

Prep:

Cook:

Level: Easy

Serves: 8

8

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.

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