300 g (2 cups) flour 3 teaspoons backing powder teaspoon bicarbonate of soda 200 g (1 cup) caster sugar 50 g ( cup) carob powder 2 Tablespoon lemon juice 75 mi (1/3 cup) yoghurt 100 ml ( cup) sunflower oil 200 ml water *Dry and wet method *Cake tins: two 20 cm round tins greased and floured *Oven temperature 180 C *Backing time 20 min
YOGURT CAKE
3 Tablespoon lemon juice 1 cup sugar 1 cup yoghurt 1 teaspoon vanilla essence 1 cups white flour 1 teaspoon bicarbonate soda Method: 1. Cream lemon juice, sugar, yoghurt and vanilla essence. 2. Sift flour and soda. 3. Stir flour into liquids. 4. Poor in the greased, flour-dusted, 9-inch cake pan. 5. Preheat oven to high. 6. Bake 10 min. 7. Reduce heat 8. Bake 20 more minutes until firm and cracks appear on surface. 9. Remove from oven. 10. Spread with Brown sugar icing. Brown sugar icing: 6 Tablespoon dark brown sugar or gur. 2 Tablespoon cream or milk. 3 Tablespoon melted butter. Mehhod: 1. Boil and steer all ingredients until sugar dissolves. 2. Poor hot icing over cake. 3. Spread evenly. 4. Cool before serving