For Yoghurt Cake you will need...

1 individual pot of yoghurt (approx 150g)
1 pot of flavourless oil (e.g. sunflower or vegetable)
2 pots of sugar
3 pots of self raising flour
(or plain flour and 2 tsp baking powder and ½ tsp bicarbonate of soda)
3 eggs
1 tsp vanilla extract (optional)


Makes 1 large cake

Here's how...

This is possibly the easiest recipe for a cake ever, the idea is you use a small carton of yoghurt to flavour the cake and then use the empty carton to measure the rest of the ingredients. Genius! No scales, No cups. Very little washing up. Using oil and yoghurt also means that the cake in wonderfully moist and lasts for days, although what cake ever last for days?

Whisk the yoghurt, oil and sugar together. Add the eggs and mix thoroughly. Stir in the dry ingredients. Transfer to a lined cake tin and bake at 180°C for 30-40mins or until a skewer comes out clean. This amount of mixture will fit into a large loaf tin, a 28cm springform tin, or 2 sandwich tins.

The beauty of this recipe is that there are endless variations, both with the flavour of yoghurt, icing and shape of tin used. We like to use a Black Cherry yoghurt, baked in a loaf tin for a delicately flavoured plain tea cake. This also works very well if you substitute one carton measure of flour for ground almonds. Using plain yoghurt and a handful of berries is another delicious combination.
Store in a airtight container and this will keep for about a week.

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