This recipe from recipetineats.com is delicious, moist and will stay fresh for days (providing you can keep fingers out). If you have to take a plate to friends, give this recipe a try and listen for the compliments. It's quick to prepare - especially if you can get the kids to help.
Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter. Or if using an Omnia prepare the omnia with butter and flour or if using silicon mould no prep required.
Place Wet ingredients in a bowl. Whisk until combined.
Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps are ok.
Pour into pan - it should be are thick but pourable. Bake for 50 minutes or until a skewer comes out clean.
Remove metal ring and cool on arerack then glaze.
Glaze: (Note, we use half this recipe to reduce the amount of sugar we consume)
Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through (unless you half the recipe).
Place rack on a tray or baking paper.
Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
Let it set for 1 hour before transferring to a serving plate.
STORAGE: Keep in an airtight container for up to 5 days, it stays really moist. The glaze sweats into the cake slightly so you get a similar effect to those coke syrup cakes / poke cakes where you pour sweet syrup over the cake to soak into it and this also helps keep it moist. If it's crazy hot where you are (Dec - Feb in Australia), keep it in the fridge after 24 hours (because mould loves moisture + heat and this cake is very moist 🙂 )
Ingredients
Directions
Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection). Grease a 20 cm / 8” cake pan with butter. Or if using an Omnia prepare the omnia with butter and flour or if using silicon mould no prep required.
Place Wet ingredients in a bowl. Whisk until combined.
Sprinkle over flour, baking powder and salt. Whisk until smooth - few small lumps are ok.
Pour into pan - it should be are thick but pourable. Bake for 50 minutes or until a skewer comes out clean.
Remove metal ring and cool on arerack then glaze.
Glaze: (Note, we use half this recipe to reduce the amount of sugar we consume)
Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it's thick) but not be see through (unless you half the recipe).
Place rack on a tray or baking paper.
Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
Let it set for 1 hour before transferring to a serving plate.
STORAGE: Keep in an airtight container for up to 5 days, it stays really moist. The glaze sweats into the cake slightly so you get a similar effect to those coke syrup cakes / poke cakes where you pour sweet syrup over the cake to soak into it and this also helps keep it moist. If it's crazy hot where you are (Dec - Feb in Australia), keep it in the fridge after 24 hours (because mould loves moisture + heat and this cake is very moist 🙂 )
