Yoghurt cake

This very simple cake is an ideal accompaniment to all the September fruit - like blackberries, plums and figs. Ice with some yoghurt thickened with icing sugar and scattered with fruit, or serve alongside some stewed or baked fruit. 150g yoghurt 1 tbsp sunflower oil 1 orange, juiced and zested 125g caster sugar 3 free-range eggs 200g plain flour 2 tsp baking powder 1 Preheat the oven to 170C/340F/gas mark 3-4, and butter and line a 500g loaf tin. 2 Beat together the yoghurt, sunflower oil, orange zest and the sugar until the mixture is smooth and light. 3 Beat the eggs together and gradually add them to the yoghurt mix. When you have a light moussey consistency you can then sift in the flour and baking powder. 4 Fold gently until the mixture is just amalgamated and then pour it into the prepared tin: don't over mix or you will have a heavy cake. 5 Bake for 45 mins until an inserted knife comes out clean. Let the cake cool in the tin for about 10 minutes and make a few small holes in the top. Pour the orange juice over the cake. When it is cool, lift out of the tin.