See first : Measuring without a scale (spoons, glass)
The yogurt cake is the cake you make with children, because the yogurt pot is the measure for everything and there is nothing to weigh. One pot of yogurt, two pots of sugar, three pots of flour, half a pot of oil, three eggs, a sachet of baking powder, and thirty-five minutes in the oven. It keeps three days under a tea towel, and it comes in endless versions: apples, chocolate, lemon, pears.
The emptied pot, rinsed and dried, is your only measure. Everything counts in pots, and the order 1, 2, 3 is easy to remember: one pot of yogurt, two of sugar, three of flour.
One 125 g pot of plain yogurt, two pots of sugar, three pots of flour, half a pot of neutral oil, three eggs, one sachet of baking powder (about 11 g, or 2½ teaspoons). A 22 cm tin, eight slices.
Ten minutes of preparation, thirty-five minutes in the oven, ten minutes of patience before turning out.
The centre is raw: five to ten more minutes, covering with a sheet of foil if the top browns. It sank in the middle: the oven was opened too early, it eats fine anyway, with cream in the dip. It sticks to the tin: run a blade around the edge and wait until it is lukewarm. It is dry: overcooked, or too much flour, a sugar and lemon syrup poured on top rescues it.
The yogurt cake, with a child counting the pots. Tomorrow, the same with two diced apples.
Very easy