Don’t fret if you don’t have the fanciful cake tin – you can use a Bundt tin to make this delicious and easy cake. Here is a hint…it is fabulous toasted the next morning for breakfast!
9 tbs. softened butter
1 1/2 cups caster sugar
6 eggs
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup plain fat-free yogurt
2 tsp. vanilla extract
1 – 2 tbs. confectioner’s sugar
Heat the oven to 350°F and put a baking sheet in the oven. Generously butter or oil the cake tin.
Put all the ingredients except the confectioner’s sugar in the food processor and blitz to combine. Pour the batter into the prepared tin and spread the top evenly.
Place in the oven on the baking sheet and cook until well risen and golden, 45 – 55 minutes, or until a skewer comes out clean. Cover the top with foil is it gets too brown.
Leave to cool in the tin for 15 minutes, then gently coax the edges away and invert onto a large plate. Leave to cool completely, then dust with confectioner’s sugar.
Cooking with Nigella 