Until I was nearly six, my parents lived in France, along the Swiss border near Geneva. My Dad was working at CERN, and I started Kindergarten in the International School in downtown Geneva. In my mid teens, we returned to live in the same area, and I went back to the International School to study for the IB (International Baccalaureate). I have a lifelong affection for the beautiful scenery and people of that region, and one of my strongest childhood memories is of the yoghurt cake that so many of my friends’ mothers baked. Indeed, almost every one we knew kept a clean and empty yoghurt pot in their cupboards to easily throw together this tasty cake. My own Mum got the recipe from a friend, and I now bake it myself a good deal.

If you lack a 175g yoghurt pot, you can always substitute a scant US one cup measure for each pot. This cake is much better if you leave it overnight to rest, before cutting, and it also keeps brilliantly for up to a week in an airtight tin. We make our own yoghurt now in a yoghurt maker and I think that makes it even more delicious, but any plain, full fat yoghurt will do.

Ingredients:

1 pot of plain, full fat yoghurt

1 tsp vanilla

2 pots of caster sugar

3 pots of self raising flour

3 eggs

1 pot of flavourless oil

2 taps baking powder

Method:

Preheat oven to 350°F or 180°C (160°C fan). Grease and baseline a 23cm, springform tin.

In a bowl, beat the yoghurt, vanilla and caster sugar. Gradually add in the flour and eggs, alternating 1 pot of flour and an egg and beating well after each addition until all 3 pots and eggs are incorporated. Then mix in the oil and baking powder, combining well. Pour into the prepared tin and bake for 30- 40 minutes, until an inserted toothpick comes out clean. Leave in the tin and cool on wire rack, loosely covered with a clean tea towel. Run a knife around the edges and remove from cake tin when cool.

Enjoy a piece for elevenses the next morning!