Preheat the oven to 160C/325F/gas mark 3
Use a 23cm/9 inch square cake tin.
Grease and line the cake tin. Sift the flour, salt, spices and baking powder into a mixing bowl. Heat the butter, sugar and syrup in a saucepan until the butter has melted. In a bowl, whisk the sour cream and yoghurt together. Add to the dry ingredients, with the melted mixture, to give a soft, dropping consistency. Stir in the preserve. Spoon into the prepared tin and bake for 50-60 minutes until cooked through and firm to the touch. Cool on a wire rack.
