Yoghurt cake with icing sugar

Serves 8

250g natural yoghurt 3 eggs 150g melted unsalted butter, plus extra for greasing 150g caster sugar 250g plain flour 1 tsp baking powder icing sugar, for dusting

1 x 20cm paper or cotton doily 20cm loose-bottomed cake tin

Preheat the oven to 180°C/gas mark 4 and grease and line the cake tin. In a large mixing bowl, whisk together the yoghurt and eggs, then whisk in the melted butter until smooth. Fold in the sugar, flour and baking powder until combined. Pour into the greased tin and bake for 50-55 mins until a flat knife inserted comes out clean. Allow to cool in the tin for 10 mins, then remove and allow to cool completely. Place the doily on top of the cake, then, using a sieve, sprinkle icing sugar over until the doily is completely covered with a thick layer. Lift up the doily quickly and remove to reveal the pattern, then serve.