Yogurt and saffron cake

For improvised snacks, there's nothing like a good yoghurt cake recipe. To be made with children, who will be delighted to put their paws into it, it doesn't require any complicated handling (like beating eggs into peaks) or sophisticated appliances (a salad bowl and a mould are all you need): a considerable saving in time and washing-up!

Ingredients :

- 1 plain yoghurt

- 3 pots flour

- 3 eggs

- 1 pot sugar

- 1/2 pot sunflower oil

- 1/2 sachet baking powder

- 5 pistils saffron

1. Infuse the saffron in 5cl of hot water.

2. Pour the yoghurt into a bowl, then add all the other ingredients in any order, using the empty pot as a measuring cup.

3. Add the saffron water and mix briskly with a whisk.

4. Butter a cake tin and pour in the batter.

5. Bake for approx. 30 min at 180°C. Check with the tip of a knife.

6. Turn out immediately so that the outside of the cake crisps, while the inside remains soft.

My favorite customizations:

With walnuts: replace the 3 pots of wheat flour with 1 1/2 pots of wheat flour and 1 1/2 pots of walnut powder, and replace the sugar with honey.

Hazelnut: same as above, but with 1 1/2 pots hazelnut powder.

Coconut/choco: as above, but with 1 1/2 pots of coconut flour, then add dark chocolate chips to the dough.

Chocolate pieces: pour the batter into the mould. Cut out squares from a sheet of baking chocolate and insert them whole directly into the batter. Enjoy immediately after unmolding. The chocolate squares will still be runny.

With apples: pour the pastry into the mould, and insert 2 apples cut into small pieces. The apple will lighten the cake.