No Butter Ginger Cake

  • 175g carton plain yoghurt (the measurments for the rest of the cake are measured using the empty yoghurt carton)
  • 2 cartons of caster sugar
  • 1 carton of sunflower oil
  • 2 cartons self raising flour
  • 3 beaten eggs
  • 1 carton drinking chocolate
  • 5 balls stem ginger finely chopped (this comes in a jar with syrup)
  • A small drizzle of the ginger syrup

Grease and line a 7-inch round cake tin.

Pre heat oven to 170°C/Gas mark 3.

Place all the ingredients in a bowl and beat together, pour the cake mixture into the prepared tin and bake in the middle of oven for approximately 1 hour 45 minutes or until skewer comes out clean from the middle.

Leave to cool in the tin for about 10 minutes , turn the cake out onto a wire rack, then brush the top of the cake with some ginger syrup from the jar. Set aside until cold.

Recipe courtesy of Katherin Jones, runner up in the Celebrity Bake Book competition.

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