Serves 8:-
| Calories (kcal) | 312.0 |
| Carbohydrate (g) | 41.3 |
| Protein (g) | 8.3 |
| Fat (g) | 12.9 |
| Fibre (g) | 2.9 |
Ingredients
- 40g Butter
- 25ml Cider Vinegar
- 10g Baking Powder
- 150g Wholemeal Flour (strong)
- ½ Tsp Ground Cinnamon
- 2 Eggs, Medium
- 250g TOTAL Greek Yoghurt
- 115g Wholemeal Spelt Flour
- 30ml Grapeseed Oil
- 90g Golden Caster Sugar
- 70g Demerara Sugar
- ½ Tsp Salt
Method
1. Pre heat oven to 180C and coat the tin with some spray oil (I used a standard sized round cake tin).
2. Combine the flour, salt, baking powder and cinnamon in a bowl.
3. In a separate bowl combine the sugar, oil, butter, yoghurt, eggs and vinegar.
4. Mix the dry into the wet until you are left with a stiff batter (it will be pretty stiff – don’t worry!).
5. Fill your tin with the mixture and press out evenly.
6. Bake for 30 – 35 minutes until slightly golden.
7. Allow to cool and then store in the fridge, or slice and freeze individual slices.
If serving as a whole cake, sprinkle with some sieved icing sugar for presentation – then serve with yoghurt, ice cream, custard or a sweet sauce made by mixing a teaspoon of apple cider vinegar, 1 tablespoon of agave syrup and 1 tablespoon of Greek yoghurt (this is how it is pictured above).
2. Combine the flour, salt, baking powder and cinnamon in a bowl.
3. In a separate bowl combine the sugar, oil, butter, yoghurt, eggs and vinegar.
4. Mix the dry into the wet until you are left with a stiff batter (it will be pretty stiff – don’t worry!).
5. Fill your tin with the mixture and press out evenly.
6. Bake for 30 – 35 minutes until slightly golden.
7. Allow to cool and then store in the fridge, or slice and freeze individual slices.
If serving as a whole cake, sprinkle with some sieved icing sugar for presentation – then serve with yoghurt, ice cream, custard or a sweet sauce made by mixing a teaspoon of apple cider vinegar, 1 tablespoon of agave syrup and 1 tablespoon of Greek yoghurt (this is how it is pictured above).
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