This is by far one of my all time favourite cakes to enjoy with a cup of tea or with a Tim Horton’s coffee. I was sent this recipe by Parmjit Aunty when she made it at one of our Toronto Sikh Retreats. I tweaked it a little adding that Manraj flare and I hope you all enjoy it!

Ingredients:

2 ½ cups of all purpose flour

1 cup butter

3 teaspoons of ground flax seed mixed with 4 ½ teaspoons of yogurt (…or 3 eggs)

1 ½ cups of yogurt or sour cream

1 ½ cups sugar

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

Mixture (equal parts of the below):

Ground almonds

Cinnamon

Brown sugar

Method:

Add baker soda to yogurt and set aside to ferment.

Cream together sugar and butter adding flax seed and yogurt mixture gradually.

Add baker powder and salt to flour and mix well.

Alternatively add the yogurt/sour cream and flour to the creamed mixture, ensuring completely mixed before adding each addition.

Once completely mixed, pour half of mixture into a tub or bundt or loaf pan, sprinkle with a generous amount of the almond, cinnamon and sugar mixture. Pour over remaining mixture and top with more of the almond, cinnamon and sugar mixture.

Bake for approximately 45 mins. @ 350.