Yoghurt spice cake recipe

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A moist yoghurt-based cake with a delicious crunchy top. Armenians are perhaps the finest exponents of yoghurt, particularly when using it in desserts and sweets. No other Middle Eastern cuisine can match the rich imaginative yoghurt desserts of the children of Haig.

  • Yield: 1 large cake


  • ½ lb (225 g) plain flour
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 3 large eggs
  • 9 oz (250 g) brown sugar
  • 1 teaspoon vanilla essence
  • 6 tablespoons clarified butter, melted
  • 8 fl oz (250 ml) yoghurt
  • 2 oz (50 g) desiccated coconut
  • 2 oz (50 g) finely chopped walnuts
  • 4 oz (110 g) brown sugar
  • 2 fl oz (60 ml) double cream
  • 3 tablespoons clarified butter, melted
How to Make It
  1. Sift the flour, cinnamon, cloves, nutmeg, baking powder, salt and soda into a large mixing bowl. Break the eggs into a large bowl, add the sugar and whisk well. Add the vanilla essence, melted butter and the yoghurt and beat until well blended. Pour this mixture into the flour and mix well. Spoon this mixture into a greased and floured cake tin about 21 cm (8½in) in diameter. Bake in an oven preheated to 160C (325F) gas 3 for about 40 minutes or until cooked. Remove and set aside to cool.
  2. Meanwhile mix all the topping ingredients together in a bowl. When the cake is cool spread the topping thickly over it. Place the cake under a hot grill for 2-3 minutes or until the topping is golden. Take care not to burn. Leave to cool on a rack and store when cold.

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