Original yogurt cake

Almost every nonna in Italy will make a version of this recipe; it must be the easiest and most versatile cake in history. There’s something nostalgic and comforting about a simple, soft and springy sponge, with its golden crust and butter-yellow crumb. The English have Victoria sponge; the Italians have

It’s usually baked in a bundt or ring tin, and the method involves using a small 125ml or 150ml yogurt pot to measure every ingredient into the mixing bowl, starting with the yogurt itself. It's ideal for breakfast, with the uncomplicated sweetness balancing a coffee perfectly.

MAKES ONE 26CM RING (BUNDT) TIN CAKE

Melted butter, for greasing 3 pots plain flour, plus a little

extra for dusting

1 x 125ml or 150ml pot

natural yogurt

2 pots caster sugar

1 pot sunflower oil

3 eggs

Zest of 1 lemon and 1 orange 3tsp baking powder

Few drops of vanilla extract

1 Preheat the oven to 180ºC/ 160ºC fan/gas mark 4. Using a pastry brush, grease the cake tin with the melted butter, then shake a little flour around to coat the inside.

2 Decant all of the yogurt into a blender or stand mixer (or a large mixing bowl). Use the same pot to measure the sugar and oil, adding to the yogurt one at a time – you don’t need to rinse it between measuring. Add the eggs, lemon and orange zest, the baking powder and the vanilla extract and blitz (or mix) until smooth.

3 Pour into the prepared tin and bake for 40-50min, until risen and firm to the touch. Allow to cool in the tin for a few minutes, then turn out and let cool completely on a wire rack. The cake will keep in an airtight container for up to six days.