About this recipe:Spice up your cake repertoire with this delightful moist nutmeg cake great for picnics, parties or simply a Monday evening.
280g golden caster sugar
2 eggs, lightly beaten
55g Greek yoghurt
200g plain flour
200g self raising flour
1 teaspoon bicarbonate of soda
1 pinch salt
2 teaspoons ground nutmeg
3 tablespoons demerara sugar
1/2 teaspoon ground cinnamon
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease a 20x30cm baking tin and line with baking parchment.
In a mixing bowl, beat the butter and golden caster sugar together until light and fluffy. Add in the eggs, beating well after each addition, and the Greek yoghurt. Sift in the flour, bicarb, salt and nutmeg and mix well. Pour into the prepared tin and sprinkle with demerara sugar and cinnamon.
Bake in the preheated oven for 30 to 40 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully before slicing and serving.