Oatmeal Yoghurt Cake

1 cup light brown sugar, tightly packed
115g unsalted butter, melted
2 eggs
2/3 cup plain yoghurt (unsweetened)
1 tsp vanilla extract
1 cup white flour
1 cup wholemeal flour
1 tsp bicarbonate soda
1 tsp baking powder
1/2 tsp slat
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground ginger
1 1/2 cup raw rolled oats
1/2 cup fresh-squeezed orange juice

Breheat oven to 180 degrees celsius.

Butter a 23c, x 33cm pan.

In a large mixing bowl, combine brown sugar and melted butter, beat well.

Add the eggs, one at a time, beating very well after each.

Beat in the yoghurt and vanilla until well-blended.

Sift together flours, soda, powder, salt and spices.

Add half the flour mixture and all the oats to the ubtter mixture, stir until well-mixed.

Add half the orange juice, stirring.

Alternatingly add remaining flour mixture and orange juice, and stir just enough to blend after each addition.

Turn into a well buttered baking pan.

Spread batter into place.

Bake for 25 minutes or until a cake tester comes out clean.

this works served buttered.