I hate food going out of date. On realising some yogurt was approaching use by, I gave this a go. Lower sugar and lower fat than a normal sponge and a slightly different texture, a bit more like madeira cake but none the worse for that.
Yogurt cake - Makes one round cake
150g, 5.5oz Greek yogurt
250g, 9oz Self Raising Flour (or all purpose flour with a couple of tsp baking powder)
100g, 3.5oz Sugar (I used white caster sugar)
150g, 5.5oz Sultanas (golden raisins)
3 tbsp Vegeable oil
1 tsp Vanilla extract
Preheat the oven to 180oC, 350F, Gas Mark 5.
Mix all of the ingredients together, pour into a approx 8 inch tin lined with non stick baking paper and bake for approx 45 minutes or until a knife inserted into the middle comes out clean.
Leave to cool in the tin for a while then cool on a rack. Serve or keep in an airtight box or tin for a day or so.