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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


150 g (1 cup) plain flour, sifted teaspoon bicarbonate soda 1 teaspoon backing powder 100 ml ( cup) sunflower oil 100 g ( cup) caster sugar 50 ml ( cup) yoghurt 200 ml ( cup) orange juice *Creaming method Sift the flour, bicarbonate of soda and backing powder. In another mixing ball, cream together the oil, sugar and yoghurt. Add the juice and the flour and mix. Pour the mixture in the prepared cake tins. Bake the cake for 25-30 min. Oven temperature 180 C. Orange icing: 100 g ( cup) icing sugar 2 Tablespoon orange juice 1 Tablespoon orange rind, finale grated Sift the sugar and add the orange juice and the grated rind. Mix well and spread over the cake as soon as the cake is the cool.

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


3 cups white flour 2 cups sugar 2 teaspoon bicarbonate soda cup carob powder pinch of salt 225 g butter cup yoghurt 2 teaspoon vanilla essence 2 cups cold water Method: 1. Sift flour, sugar, soda, carob powder and salt. 2. Rub butter into flour evenly. 3. Mix yoghurt, vanilla essence and water. 4. Beat flour into liquids until creamy. 5. Pour batter into two greased, flour-dusted 9 inch cake pans. 6. Preheat oven to high. 7. Bake 10 minutes. Reduce the heat. 8. Bake 35 minutes more until cakes are firm and cracks appear on surface. 9. Cool completely. 10. Spread with Vanilla Butter icing. Vanilla Butter Icing: 2 cups icing sugar 3 Tablespoon butter teaspoon salt 2 teaspoon vanilla essence Method: 1. Cream all ingredients together. 2. Add more icing sugar or water if needed to achieve a spreadable consistency.


cup oil cup yoghurt 1 teaspoon vanilla essence cup milk 2 cups white flour cup carob powder 1 cup sugar 1 teaspoon bicarbonate soda teaspoon salt 1. 2. 3. 4. 5. 6. 7. 8. 9. Method: Mix oil, yoghurt, vanilla and milk. Sift flour, carob powder, sugar, soda and salt. Beat flour into liquids. Poor batter into two greased flour-dusted, 9-inch cake pans. Preheat oven to high. Bake 10 minutes. Reduce heat. Bake 50 minutes mere until firm and cracks appear on surface. Remove from oven. Cool completely. Spread with Carob icing. Carob icing: 1/3 cup melted butter 4 Tablespoon carob powder 2 cups icing sugar 1 teaspoon vanilla essence 4-6 Tablespoon hot water Method: 1. Melt butter. 2. Stir in carob powder, sugar and vanilla essence. 3. Gradually add water until a spreadable consistency is achieved.