This cake will become an instant classic, as it's the definition of easy, delicious, and elegant. It's the perfect backdrop for fresh fruit paired with ice cream or whipped cream.
Classic Yoghurt Cake
2 large eggs
1 cup full-fat plain yoghurt
160 grams (3/4 cup plus 1 tablespoon) sugar
1 teaspoon vanilla extract
1/3 cup vegetable oil, olive oil or canola work well
260 grams (2 cups) Flourist Sifted Red Fife Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
Heat the oven to 350 degrees. Spray the sides and line a round 9 or 10-inch cake pan with parchment paper.
In a large mixing bowl, combine the yoghurt, eggs, sugar, vanilla, and oil. In another bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, baking soda, and salt.
Fold the flour mixture into the yoghurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.
Pour the batter into the pan and bake for 35-40 minutes, until the top is golden and a tester comes out clean. Let stand for 10 minutes, then transfer to a rack to cool completely. Serve as is or with whip cream and fresh fruit.
