The easiest cake I know! Today I made it with rhubarb and raspberry jam. The trick is that your measuring cup is your 150ml yoghurt pot.
In a bowl mix:
1 pot of yoghurt (either plain or flavoured) – if plain, add 2 tbsp. jam to the sugar measure
1 pot sugar and jam (using the yoghurt pot as a measure), a pinch of vanilla flavour. You can of course use a bit less sugar.
1 pot vegetable oil (best not to use olive oil)
3 pots of self-raising flour (tasty to mix white and wholemeal).
Mix well together and pour into a greased cake dish, it will be quite runny.
Bake in a preheated oven at 180 ° C /gas mark 4-5 for about 25-40 minutes. It often stays a bit wet in the middle.
Recipe & Image: S. Wesnigk