Preheat oven to 160 degrees fan forced, and arrange rack into middle of oven

Line a medium loaf tin, base measurement 23cm x 13cm, with baking paper

Place into TM bowl the eggs, sugar, yoghurt, oil, vanilla and salt and blend 20 seconds / speed 4

Add flour and knead 30 seconds … if needed, use your spatula to stir mix around to incorporate any flour that hasn’t mixed in

Place mixture into loaf tin, and level top with the back of a spoon

Bake 45 minutes, test with a skewer and if needed bake a further 5 minutes (it takes 50 minutes in my oven)

Remove from oven and allow loaf to rest 15 minutes before removing

Place onto a cooling rack to cool completely

Dust with icing sugar before serving if desired

Keeps well at room temperature for a few days