It’s Mrs Commie Chef’s birthday this week, so here’s a French recipe for the delicious cake with which we’ll be celebrating this august event.

What makes it easy is that you use the standard yoghurt pot as your measure.

Ingredients:
1 standard pot natural yoghurt

3 yoghurt pots self-raising flour

2 yoghurt pots caster sugar

½ yoghurt pot sunflower, peanut or rapeseed oil

Tsp bicarbonate of soda

2 eggs, beaten

Tbsp lemon juice

Tbsp rum or brandy

What to do

Pre-heat the oven to 210ºC/400ºF/mark 6.

Add the sugar to the eggs and stir in the rum or brandy.

Sift the flour and the bicarb into the egg mixture.

Stir vigorously and add the oil, then the lemon juice, continuing to stir.

Grease a cake tin or (better) line it with cooking parchment.

Pour the mixture into the tin and bake 25 minutes, then test the cake with a skewer or knitting needle. If it comes out clean, it’s ready. If not, give it another five minutes.

Leave to stand for 10 minutes in the tin, then turn it out on to a wire rack, cover with a cloth and allow to cool.