I am always looking for ways to make the simple things of life special. The other day, I made this pretty cake to surprise my family. It is a very light and moist yoghurt cake, which can be flavoured with the zest of citrus fruits or vanilla or even rose water!

Makes a 1 x 6-inch cake
For this cake, you will need 2 tins, greased
250g caster sugar
3 whole eggs
125g vegetable oil
125g natural yoghurt
250g self-raising flour
1/2 teaspoon baking powder
zest of 1 lemon, or orange, or lime, or 1 teaspoon vanilla
  1. Using an electric mixer, whisk the eggs and sugar until thick and pale.
  2. Continue to whisk and add the oil in a thin stream until it is all incorporated.
  3. Add the yoghurt in the same way as the oil.
  4. Stop the machine and add the flour and baking powder.
  5. Continue to whisk for about one minute or until the flour is incorporated and there are no lumps. But do not over mix or the cake will be heavy.
  6. Divide the cake mixture in the prepared tins and bake in a preheated oven to 170C for about 20 minutes or when a skewer that is inserted in the centre of the cake comes out dry. Allow the cake to cool down completely before decorating.
To decorate
  1. Sandwich the cake with a jam of your choice, strawberry, raspberry or damson would work well.
  2. Cover the cake with whipped cream and garnish with fresh berries.
If you prefer, bake the cake in one tin, the cooking time will be between 35-40 minutes. In this case, I would slice the cake into 3 layers and then, sandwich it with the jam.
For an extra moist cake, drizzle some syrup over the cake layers before spreading the jam. I tend to use a syrup infused with elderflower cordial or limoncello, for an extra special touch.