215 g Dark brown sugar
85 g Butter
2 Eggs large
1 tsp Vanilla extract
3 tbsp Natural Yoghurt
195 g Plain flour
1 1/2 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Ground ginger
1/4 tsp Ground nutmeg
170g Rhubarb & Ginger Jam
Icing sugar for dusting
Method
1. Pre-heat the oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 8" cake tin
2. Cream together the dark brown sugar and the butter
3. Whisk in the eggs, vanilla extract and yoghurt
4. Mix in the cinnamon, ground ginger, ground nutmeg, plain flour and baking powder
5. Pour the batter into the cake tin, add blobs of the jam all over the top and use a knife to gently swirl the mixture around.
6. Bake for 35 minutes, or until a skewer inserted comes out clean and it is golden brown all over, remove from the tin and leave to cool on a cooling rack
7. When cool, dust all over with icing sugar, I recommend serving with double cream or custard!
1. Pre-heat the oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 8" cake tin
2. Cream together the dark brown sugar and the butter
3. Whisk in the eggs, vanilla extract and yoghurt
4. Mix in the cinnamon, ground ginger, ground nutmeg, plain flour and baking powder
5. Pour the batter into the cake tin, add blobs of the jam all over the top and use a knife to gently swirl the mixture around.
6. Bake for 35 minutes, or until a skewer inserted comes out clean and it is golden brown all over, remove from the tin and leave to cool on a cooling rack
7. When cool, dust all over with icing sugar, I recommend serving with double cream or custard!
Status
Not tried yet - but have a lot of rhubarb and ginger jam to do something with!
