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Ginger Treacle Loaf with Yoghurt Raspberry Frosting | www.berrysweetlife.com
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ginger treacle loaf with yoghurt raspberry frosting
Prep Time
12 mins
Cook Time
1 hr
Total Time
1 hr 12 mins
 
Course: desserts
Servings: 8
Author: berry sweet life
Ingredients
  • FOR THE CAKE:
  • 2 1/2 cups plain flour
  • 1 tsp bicarb
  • 1 cup dark treacle sugar or molasses sugar
  • 1/2 cup caramel sugar or muscavado sugar
  • 4 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp nutmeg
  • 1/2 cup butter
  • 1/4 cup olive oil
  • 2 eggs
  • 190 ml coconut milk
  • FOR THE FROSTING:
  • 1/2 cup plain Greek yoghurt
  • 1 tsp raspberry jam
Instructions
  1. TO MAKE THE CAKE:
  2. Place dry ingredients in a large mixing bowl and mix together with a wooden spoon.
  3. Melt butter. Lightly beat egg in a small bowl.
  4. Add wet ingredients to dry ingredients and mix until smooth.
  5. Pour mixture into a well greased and floured loaf tin about 20 x 10cm in size.
  6. Bake at 160°C for 1 hour.
  7. Leave in the tin until completely cool then turn out onto a cooling rack and allow the bottom of the loaf to cool.
  8. Place loaf on the plate or board you wish to serve it on.
  9. TO MAKE THE FROSTING:
  10. Mix yoghurt and jam together, pour over the loaf and serve.
Recipe Notes

Because of the yoghurt frosting - store the loaf in an airtight container in the fridge, it will keep for a few days.