Sometimes it is nice to have a really quick easy cake recipe at your fingertips, and this is one of those recipes.
The inspiration for this recipe comes from the amazing site Simply Recipes (see here).
On researching the cake’s origins (and there are a number of sites that feature it), I learned it is a classic French cake, that is so simple to make it is often the first thing French children are taught to make, and is often served as their afternoon tea when home from school.
This version uses a Thermomix, but it can also be easily made by using a bowl, whisk, and spatula … just refer to the link above for directions, but use my ingredients to get the results displayed here.
I have made this recipe using plain regular yoghurt as well as Greek yoghurt and the results are just about the same.
The loaf keeps really well at room temperature for at least five days, so is perfect for lunch boxes, and can be made on a Sunday to use up during the week.
Happy baking 🙂
- 3 x 60g eggs
- 180g raw caster sugar
- 250g plain yoghurt, or Greek yoghurt
- 120g light olive oil
- 2 tsp vanilla bean paste
- 2 tsp sea salt flakes, or 1 tsp fine sea salt
- 250g self raising flour
- Icing sugar for dusting
- 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