Yogurt Cake.

135 grams yogurt
200 grams caster sugar
3 large eggs
200 grams plain flour
2 tsp baking powder
0.5 tsp salt
125 ml sunflower oil
Fresh strawberries and icing sugar, to serve

Preheat oven to 180 C.
Grease and line a 22cm/9 inch round cake tin.
Combine yogurt, sugar and eggs in a large bowl and beat until well combined.
Sift in the flour, baking powder and salt, and mix well.
Fold in the sunflower oil until incorporated, taking care not to over mix.
Spoon into the prepared baking tin and bake in the centre of the oven for 45-50 minutes.
Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Serve with fresh strawberries and a light dusting of icing sugar.

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