It's the season to be jolly and what better way to start the season than with a Yoghurt gingerbread cake! The yoghurt adds the perfect amount of moisture, which makes the cake more delicious than ever before.
Ingredients:
1 cup of Village Dairy creamy Greek Yoghurt
2 large eggs
½ cup of brown sugar
½ cup maple syrup
4 tablespoons unsalted butter, melted and slightly cooled
½ tablespoon ground cinnamon
1 tablespoon ground ginger
¼ teaspoon of salt
1 ½ cups all purpose baking flour
½ teaspoon baking powder
½ teaspoon baking soda
Method:
Preheat oven to 175 degrees celsius. Spray a 9 inch square baking pan with baking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger and cinnamon.
In a medium bowl, whisk together melted butter, maple syrup and sugar. Whisk in the eggs and the yoghurt until combined. Gradually whisk egg mixture into flour mixture, whisking until well combined and smooth.
Transfer batter to prepare pan. Bake until a toothpick inserted in center comes out clean, around 40 minutes. Cool cake in pan on a wire rack, about 30 minutes, then cut into squares and serve. Enjoy on its own or with a dollop of yoghurt!
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