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Fast cinnamon yoghurt cake

The yoghurt in this cake gives it a gentle tang and ensures it is wonderfully light. The sweetness comes mostly from honey, and being made with sunflower or vegetable oil, this cake has a deliciously soft crumb. It will keep in an airtight box for up to a week.

Prep time: 10 minutes

Baking time: 35 minutes

Ready in: 1 hour 15 minutes

Serves: 6–8

225g (8oz) self-raising flour

1 tsp baking powder

1 tbsp ground cinnamon

75g (3oz) ground almonds

100g (3½oz) caster sugar

2 eggs

50g (2oz) honey

250ml (9fl oz) natural yoghurt

150ml (5fl oz) sunflower or vegetable oil, plus extra for greasing

To decorate

1 tbsp icing sugar

½ tsp ground cinnamon

23cm (9in) diameter cake tin with 6cm (2½ in) sides

Preheat the oven to 180°C (350°F), Gas mark 4, then grease the sides of the cake tin with vegetable oil and line the base with a disc of baking parchment.

Sift the flour, baking powder and cinnamon into a large bowl, add the ground almonds and sugar and mix everything together.

In a separate bowl, whisk together the eggs, honey, yoghurt and vegetable oil. Add this mixture to the dry ingredients, then carefully fold in to combine.

Tip the batter into the prepared tin and bake for about 35 minutes or until golden on top and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes. Use a small, sharp knife to loosen the edges, then carefully remove the cake from the tin and leave to cool down completely on a wire rack before transferring to a serving plate.

Mix together the icing sugar and cinnamon and dust over the cake to serve.