Bake in a preheated oven at 180 °C for about 50 minutes, or until the top is lightly golden brown.
Let the cake cool for at least 30 minutes after baking before removing it from the tin and serving.
Tip: For a creamier version, replace some of the yoghurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote or cinnamon sprinkles.
It can be stored in an airtight container in the fridge for 2-3 days.
cake that I can eat after dinner
