Ginger Cake

Ingredients (serves 12)

• 225g (1 1/2 cups) self-raising flour
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice or nutmeg
• 125g unsalted butter, softened
• 1 cup brown sugar, lightly packed
• 2 eggs
• 120g (1/2 cup) treacle
• 1/2 cup plain yoghurt
• 2 tablespoons chopped glace ginger
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons finely grated lemon rind
• 1 teaspoon vanilla essence

Method

1. Preheat oven to 180°C. Grease and line a 20cm cake pan with non-stick baking paper. Sift the flour, ginger, cinnamon and allspice into a medium bowl.
2. Place the butter and sugar in a separate bowl. Using an electric beater, beat until thick and creamy. Add the eggs, one at a time, and beat until well combined. Add the treacle and beat until just combined.
3. Use a large metal spoon or spatula to fold the flour mixture into the butter mixture, alternating with the yoghurt. Fold until well combined. Fold in the glace ginger, fresh ginger, lemon rind and vanilla.
4. Spoon the cake mixture into the prepared pan and bake for 35 minutes or until a skewer inserted into the centre comes out clean and the cake is light golden. Turn out onto a wire rack to cool.