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YOGHURT CAKE
Ingredients

125g (½ cup) butter
185ml (¾ cup) Huletts White Sugar
2 egg yolks
2ml (½ teaspoon) bicarbonate of soda
125ml (½ cup) natural yoghurt
2ml (½ teaspoon) baking powder
250ml (1 cup) cake flour
Pinch salt
3 egg whites, beaten until stiff
5ml (1 teaspoon) vanilla essence
50g dark chocolate
30ml (2 Tablespoons) milk

TOPPING:
60g (4 Tablespoons) butter
125ml (½ cup) Huletts White Sugar
45ml (3 Tablespoons) cream
125ml (½ cup) desiccated coconut
2ml (½ teaspoon) vanilla essence

Method
1. Cream butter and sugar, and beat in egg yolks. Dissolve bicarbonate of soda in yoghurt, add to creamed mixture with dry ingredients. Fold in egg whites and vanilla essence.
2. Pour into 20cm diameter springform pan. Pour over melted chocolate dissolved in milk. Bake at 180ºC for about 40 minutes.
TOPPING:
1. Boil butter, sugar and cream for 2 minutes. Remove from heat and add coconut and vanilla essence.
2. Spread over baked cake. Put under grill for a few minutes, until lightly browned. Cool in pan

GINGER AND BANANA CAKE
Ingredients

90g (6 Tablespoons) butter or brick margarine
30ml (2 Tablespoons) Huletts Golden Syrup
60ml (4 Tablespoons) Huletts White Sugar
60ml (4 Tablespoons) Huletts SunSweet Brown Sugar
1 egg
160ml (approximately 2) mashed bananas
375ml (1½ cups) cake flour
10ml (2 teaspoons) baking powder
3ml (½ teaspoon) bicarbonate of soda
10ml (2 teaspoons) ground ginger
15ml (1 Tablespoon) milk
Lemon glacé icing (1 cup of Huletts Icing
Sugar, mixed with 15ml hot water, and 15ml lemon juice)
Banana slices

Method
1. Cream the butter, syrup and sugars until light and fluffy.
2. Add the egg and beat until combined. Add the mashed banana.
3. Sift the dry ingredients together and stir into the banana mixture alternately with the milk.
4. Pour the mixture into a greased ring pan 20cm in diameter.
5. Bake at 180ºC for approximately 45 minutes. Stand for 5 minutes before turning out on to a wire cooling rack.
6. When cold, ice with lemon glacé icing and decorate with banana slices.