Simple, delicious and very moist - this cake is a lovely treat to put together whenever you've got a little spare time and a sweet craving. It's inspired by the classic 'one-pot yogurt cake' and ciambella recipesand utilises the flavours I had in my kitchen. There are endless variations for this recipe, it would make a great base cake for a citrus drizzle, or you could top it with a coconut frosting, a simple lemon and cream cheese topping or do as I did and add a layer of homemade lime curd.
1 cup milk soured with the juice of two limes
finely grated zest of two limes
1 cup vegetable oil (any other flavourless oil would work here too)
2 cups caster sugar
3 cups self-raising flour
3 cups plain/all-purpose flour and 3 1/2 tsps baking powder
pinch of salt
1/2 cup finely chopped, crystalised ginger
- Preheat your oven to 180C and grease and line your cake tin.
- Put all of the ingredients apart from the ginger into a large bowl and beat together with an electric or hand whisk until everything is smooth and thoroughly combined.
- Stir through the crystalised ginger then pour the whole mixture into your prepared cake tin.
- Place in the oven and bake for around 1 hour or until it is golden brown on top and a skwere comes out clean when inserted. This may take up to 90 mins depending on your oven and tin size.
- Leave to cool before topping or eat it just as it is.