Yoghurt Cake

• 300 g/10 oz self-raising flour
• ½ tsp baking powder

Grease the tin and set it aside.

Sift the flour and baking powder together.

Melt the butter, pour it into a bowl and stir in the yoghurt and vanilla.

In another bowl whisk the sugar and eggs until creamy then pour in the yoghurt mixture, mixing well with a large spoon. Fold in the flour and turn the mixture into the cake tin.

Bake in a preheated oven at 200°C/400