1-2-3-4 FRENCH YOGHURT CAKE

In France, children often learn to bake by making yoghurt cake. It's a cake that uses an entire container of yoghurt and then uses the empty container as the measuring cup for the flour, sugar and oil. The 1-2-3-4 formula couldn't be easier to memorise, it's easy to throw together and a perfect recipe to make with children. If you have got a 4oz container of yoghurt, bake the cake in a 9x5 inch standard loaf tin; if it's a 5.3oz container of yoghurt, use a 9 inch round cake tin.  Either way, the number of eggs and amounts of both baking powder and salt remain the same. The cake is very forgiving this way. Due to the yoghurt the result is a moist, spongey cake. It's also a blank canvas so you can flavour it to your liking. Store in an airtight container at room temperature.

INGREDIENTS

For both a small 4oz and 5.3oz yoghurt container

1 container full fat yoghurt

1 container vegetable oil

2 containers sugar

3 containers flour

4 eggs

1 tablespoon baking powder

1/2 teaspoon salt

If you don't have a small yoghurt container, 1 container equals about half a cup. The important thing is to use the same size container for all the ingredients.

VARIATIONS

You can also use melted butter instead of oil.

You can flavour the batter by using flavoured yoghurt, or add a teaspoon of vanilla essence or ground spices, or the grated zest of 1 lemon or 1 orange. You can also add 1 container of chocolate chips, sultanas or raisins, fresh or frozen berries.

METHOD

In a bowl whisk the wet ingredients together first, yoghurt, oil and eggs. Then add the sugar, flour, baking powder and salt.  If you use self raising flour, omit the baking powder. Combine all the ingredients without overworking.

Put the batter in either a greased loaf tin or round cake tin, according to the size of yoghurt container you used.  

Bake at 180c / 350f for 45 - 50 mins.

Test the centre is cooked by inserting a skewer, it should come out clean.

Serve simply on its own, dust with icing sugar, or top a slice with some marmalade at breakfast, or fruit jam. It's also delicious with some crème fraîche and fresh berries, or ice cream. My grandchildren like to top it with glacé icing and 100s & 1000s sprinkles.

GLACÉ ICING

125g Icing Sugar (half a cup)

15ml Water (1 tablespoon)

Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon.  If necessary add more water, just a drop at a time, or more icing sugar to adjust the consistency.