"1 cup of caramel syrup", "1/2 cup of butter", "1 1/3 cups of whole wheat flour", "1 cup of all-purpose flour", "1 teaspoon of active dry yeast", "2 teaspoons of ground cinnamon", "1 teaspoon of ground ginger", "1/4 teaspoon of ground cloves", "1 cup of plain yogurt"
"1 cup of caramel syrup", "1/2 cup of butter", "1 1/3 cups of whole wheat flour", "1 cup of all-purpose flour", "1 teaspoon of active dry yeast", "2 teaspoons of ground cinnamon", "1 teaspoon of ground ginger", "1/4 teaspoon of ground cloves", "1 cup of plain yogurt"
Preheat the oven to medium heat (170°C)
Grease a 25 cm x 18.5 cm baking dish
Heat the caramel syrup and butter in a small saucepan until it starts to bubble
Let it cool down
Separately, mix together the flours, yeast, cinnamon, ginger, and cloves
When the butter-caramel mixture cools down, add the yogurt and mix well
Add the flour mixture and stir
Pour the batter into the prepared baking dish and bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean
Serve at room temperature.
