This is a yoghurt pot cake from Nigella Lawson’s very lovely site. It’s called a yoghurt pot cake because you’re meant to use a yoghurt pot to measure everything out. Ingenious name. In any case I didn’t have a conveniently sized pot, we deal in midget or barrel sized pots, and the idea of trying to fill soggy containers with flours doesn’t appeal to me.anyway.

So this is just a yoghurt cake.

It has been unmitigated chaos this week. My parents have run away because so many of their offspring have re-infested their house. We’re up to a head count of 12. That is a lot of people. I tried to get back to my normal kitcheny routine when there was the vaguest window of relative calm. My son didn’t fancy calm and I regretted immediately not clearing the worktop. A simple cake ended up a little stressy.

In essence though, this is a simple cake. It tastes perfectly adequate but will not set your world on fire. I will say it keeps well though which is always helpful.

Eggs                      3

Caster sugar       250g

Yoghurt                150mg

Vegetable oil       150ml

Lemon zest

Vanilla essence  1 teaspoon

Plain flour           150g

Cornflour             75g

Preheat the oven to 180 Celsius and grease a 23cm bundt tin.

Separate the eggs and whisk the egg whites to stiff peaks.

In a second, bigger, mixing bowl beat the egg yolks, sugar and yoghurt till good and pale and fluffy.

Now, with the whisk still whisking slowly add in the vegetable oil.

Grate in the zest and pour in the vanilla.

An aside. Check out my super fancy technology set up. That’s a mouse coming out of my smart phone.

Beat some more.

Add in the flours and beat even more.

Finally the egg whites. Put a third of them into the egg yolky bowl, beating to combine, and then in with the rest of them but fold these ones in gently.

Pour the batter into the prepared tin and pop it in the oven.

It’ll take about 35mins in total. As per usual, the cake should be nicely brown and a knife should come out clean.

Let it cool down for ten minutes in the tin before loosening the edges with a knife, then tip it out onto a cooling wrack to fully cool.

Dust liberally with icing sugar. I’d imagine it’d be very nice with coffee.