I’m always looking for ways of using up home-made yoghurt so it doesn’t linger in the fridge too long. This cake is a well-known one in France, especially as something that’s easy for children to make (no weighing involved). You measure everything in a yoghurt pot; unfortunately the recipe didn’t specify what size a yoghurt pot is, and since I make my own I didn’t have any to hand. However, I decided it was about 100 ml, used a small jar of that capacity, and the recipe came out OK.
1 pot yoghurt
1 yoghurt pot of granulated sugar, plus a little for the tin
3 yoghurt pots of flour
2 yoghurt pots of chocolate chips (optional)
1 yoghurt pot of melted butter, plus a little for the tin
1 packet (11g) baking powder
Preheat the oven to 180C. Butter an 8-inch cake tin and coat with sugar. Put the yoghurt in a bowl, add the sugar and stir. Then stir in the melted butter, the flour, and the baking powder. Break in the eggs one at a time, beating between each one. Finally add the chocolate chips. Pour into the cake tin and bake for 40-45 minutes, testing with a skewer to see if it’s done. Cool in the tin for a few minutes before turning out onto a wire rack. Eat warm or cold.
You can use other flavourings, for example dried fruit (although the mixture is rather sloppy, so even if you coat the fruit in flour it will probably sink to the bottom). Alternatively you can make it into an upside-down cake: melt some sugar and butter together, pour into the tin, top with peeled and sliced apples, pears, or other fruit, and pour the cake mixture on top.