The man in front of me in Pret this morning, checked his iPhone, exhaled loudly and then bemoaned to his colleague “Fuck me, it’s the first day back after Easter and I’ve got more emails than Jesus”.
Now I may not be particularly au fait with the details of the Holy book but that is probably the most wayward biblical reference I have ever heard. Is it somewhere near the back of the book?
“Alas, a low quality spam filter installed by John the Baptist burdened Jesus with messages from Groupon, Nigerian scammers and Viagra sales companies. The Lord’s son suspected that moody Lazarus signed him up to them just to piss him off for not turning his bottle of Evian into wine.
Now that version I may have read.
Anyway, I have totally digressed from what I wanted to write about and that was to give you a cake recipe. Not just any cake recipe though, it’s the easiest cake you’ll ever bake!
Sick of chocolate (who knew that could happen?) but still in need of an Easter treat whilst at home this weekend for the Bank Holiday, I decided to flick through my very first childhood cookbook and stumbled across this old favorite of mine – French Yogurt Cake.
So what is it that makes this recipe quite so easy? Well, it relies solely on one little yogurt pot. Not only does the yogurt go into the recipe, but you use to pot to measure everything else, too. Simple.
You will need…
- 1 x 125 ml pot of natural yogurt (sugar free)
- 2 x pots of self raising flour
- 1 x pot of white sugar
- 3 x large free-range eggs
- Half a pot of coconut oil
- Splash of vanilla essence
- Handful of raspberries (or blueberries, blackberries, chocolate chips – it’s your call)
- Small pinch of salt
Pre-heat your oven to 180C / 356 / gas mark 4.
Add your yogurt to a mixing bowl.
Now use the yogurt pot to measure out two two pots of flour and one measuring pot of sugar. Throw in a small pinch of salt.
Next, add half a pot of oil, the vanilla essence and your eggs (I love these ones).
Beat until you have a gloriously shiny, fragrant batter. Feel free to use a magi mix for this, I normally do but Mum and Dad were out when I made this and I couldn’t find it and given all the Easter eggs I’d munched through I needed the work out.
Pour into your tin.
Now shove your raspberries (or whatever it was you opted for) on the top and push down until almost submerged into your cake batter.
Pop into the oven and bake for 45 minutes.
When the timer rings, check the cake by inserting a skewer into the middle, if it comes out clean it’s done. If not, give it a few mins more.
Leave to cool, dust with icing sugar and serve with a cup of tea.
Told you it was easy, or you could say, it’s a piece of cake!