Baby Spice (she's much younger than me) and I (I'd like to think I was Posh , but I'm probably more like Sporty Spice) were both playing in the spice cupboard this week. A few days ago the weather did an about turn and overnight went from pleasant to bloody freezing. Bron added fruit to her Banana Berry Spice Cake. I thought about adding some blueberries but decided it against it. If served for dessert a spoon of blueberry sauce and a dollop of cream on the side would be nice. I have adapted this recipe from a 1999 Vogue Australia Cookbook. Do you remember the Spice Girls?
SOUR CREAM YOGURT GINGER CAKE
1/4 cup breadcrumbs to line cake tin
1/2 cup butter
1 cup caster sugar
3 medium eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 3/4 cups plain flour
1 teaspoon bicarbonate of soda
sour cream plain yogurt
Preheat the oven to 165C.
Butter a deep 22cm cake tin and coat with the breadcrumbs.
Beat the butter and sugar until white and fluffy, then beat in the eggs.
Sift together the flour, spices and bicarbonate of soda and mix into the batter alternately with the yogurt.
Stir only until well mixed.
Pour the batter into the tin and bake on the centre shelf of the oven.
Reduce the heat to 120C after 15 minutes and bake a further 30 minutes or until cake starts to shrink away from the side of the tin. The cake should be only just cooked.
Cool in the tin before turning out onto a wire rack.
I'll be taking a week away from blogging. Tomorrow afternoon I check into the hospital for my second lung surgery scheduled for Tuesday morning. See you next weekend.