On the blog I wrote about pitta bread I linked across to The Yoghurt Book by Arto Haroutunian, which is a book I’ve had for a long time, and found useful for a range of dishes that use yoghurt. It includes a few recipes for breads and cakes, alongside main courses and desserts. One that I haven’t made for donkey’s years is the almond gingerbread recipe. The book has been reprinted so I shouldn’t give you the recipe, but this could give you a flavour for the kind of straightforward recipes included and I haven’t found it anywhere else on the tinterweb so here goes.
Oven set to 160C and you need a 7 inch square tin or 61/2 inch round tin, or any other size or shape you have. Grease and line, I use cake liners because I’m lazy.
Weigh out and sift together the dry goods – 8oz plain flour, pinch of salt, 2 teaspoons ground ginger, 1 teaspoon bicarbonate of soda. Add 2oz ground almonds. Melt together 4oz margarine (or butter), 4oz golden syrup, 4oz soft brown sugar. Add to the dry goods with a pot of yoghurt and a beaten egg. Mix up nicely and then put in the tin and top off with 2oz of flaked almonds. Bake for about 55 minutes. Leave to cool in the tin for 15 minutes before taking out and leaving to cool.
The result is a fairly close and generally quite moist cake, that can be used as a pudding with some custard when it’s warm if you’re that way inclined.
I’m not a fan of treacle which finds its way into too many recipes that need brownness and stickiness and it is a taste I don’t particularly like. This is a great store-cupboard recipe which can be made quite quickly, and if you don’t have fresh ginger or lemon or any of the other things that seem to find their way into ginger cakes these days.