Italian houses love a bit of plastic tableware. During our recent visit-ette to Italy, my mother and sister in-law showed me the best use for it yet.

This cake is pure genius. Simple measuring, no creaming and perfect results.

3 eggs
2 plastic cups sugar
3 plastic cups plain flour, sifted
1 plastic cup ‘seed’ oil such as sunflower, corn or maise
1 sachet Paneangeli lievito pane degli angeli (see GIVEAWAY!)
1 banana yogurt (or flavour of your choice)
Icing sugar, for dusting
Nutella/ strawberry jam, optional (see Britalian Tip)

1 Preheat the oven to 180’C, 160’C fan, gas 4. Grease and line a 23 cm loose-bottomed cake tin.

2 Beat the eggs and sugar together with an electric whisk until well combined.

3 Add the flour and sachet of Leiveto. Whisk at a low speed until combined. Add the oil, whisk at a low speed until combined.

4 Stir through the yogurt. Spoon into the lined cake tin.

Bake for 20-25 mins, until an inserted cocktail stick comes out clean.

5 Allow to cool in the tin for 10 mins before removing and allowing to cool completely on a wire rack. Dust with icing sugar just before serving.

Britalian Tip

Serve Romeo style, ‘as you wish’ with a jar of Nutella and a jar of strawberry jam. Guests can cut a slice and have it plain or decide how they fill it. My 9 year old nephew with an air of Italian sophistication went ‘solo torta’. I rammed mine with Nutella (it did go rather well with the banana).

GIVEAWAY! (Offer ended) 

‘The yeast of bread angels’ I have 10 sachets to giveaway! I’ll pop a sachet in the post to the first 10 readers to email me, angela.romeo@britaliankitchen.com with the subject ‘I’m a bread Angel!’ Include address in body of email (available to UK addresses only I’m afraid).