Ginger Treacle Loaf with Yoghurt Raspberry Frosting

For the cake:
Place dry ingredients in a large mixing bowl and mix together with a wooden spoon.

Melt butter. Lightly beat egg in a small bowl. Add wet ingredients to dry ingredients and mix until smooth.

Pour mixture into a well-greased and floured loaf tin about 20 x 10cm in size. Bake at 160°C (320ºF) for 1 hour. Leave in the tin until completely cool then turn out onto a cooling rack and allow the bottom of the loaf to cool.

Place loaf on the plate or board you wish to serve it on.

For the frosting;
Mix yoghurt and jam together, pour over the loaf and serve.

Notes: Because of the yoghurt frosting, store the loaf in an airtight container in the fridge. It will keep for a few days.