This is simply so very easy to make. The amazing thing about this very French cake is the fact that you only need to use the pot or container that the yoghurt comes in to make it. No measuring cups required! It reminds me slightly of the old-fashioned 1-2-3-4 cakes of the 50s in the US (not that I was making cakes in the 50s!!). In France, these cakes are baked easily and often to eat as a gouter after school or anytime. It is an easy cake to make with your children, too. Don’t worry if you don’t have the ceramic or glass pots that yoghurt is served in France – plastic pots work just as well. You can see why with this very easy recipe:

1 pot plain yoghurt
2 pots granulated sugar
2 pots plain flour
3 eggs
2 tsp baking powder
3/4 pot vegetable oil or melted butter
1/4 teaspoon vanilla extract
4 tablespoon honey

Preheat the oven to 350F. Butter a 8″ round cake pan or loaf pan.

Place the yoghurt in the mixing bowl, no need to rinse and dry the pot to use it to measure the remaining dry ingredients. Add the sugar, eggs and vanilla to the yoghurt and whisk thoroughly. Mix in the flour, and baking powder, followed by the vegetable oil or melted butter. Place mixture in prepared pan. Bake for 30-35 minutes, until the top springs bake when lightly touched or a toothpick poked into the cake comes out clean.

Drizzle with honey while warm. Allow to cool completely and serve in thin slices.

You can certainly add to the recipe - chocolate chips or raisins soaked in armagnac or rum perhaps? Blueberries, raspberries or nuts would be a nice additional too! I used some lemon peel, lemon juice and lemon yogurt for a subtle lemon cake.