Yoghurt Cake

Ingredients

• 3 eggs

• 125g greek yoghurt

• 120ml sunflower or other neutral oil

• 180g sugar

• 180g plain flour

• 2 tsp baking powder

• 1 pinch salt

Method

• Preheat the oven to 180°C Fan. Grease the sides of a 23cm round cake tin and line the base with baking paper. Or you can use a cake tin with ribs or any other design tin…like I did.

• Mix together the eggs, yoghurt and sunflower oil in a large bowl. Add the rest of the ingredients and beat together until well combined. Tip the mixture into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.

• Leave the cake to cool. Serve the cake in slices with a nice cup of tea (excellent also as a luscious breakfast).

TIP: If you don't have kitchen scales you can measure the ingredients using a 125g yoghurt pot. Fill the pot and level the surface for each measure. You will need to use 1 measure yoghurt, 1 measure sunflower oil, 2 measures sugar and 3 measures plain flour.