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1
Preheat the oven to 350u00b0F and put a baking sheet in at the same time. Butter or oil your large, regular or fir-tree shaped bundt tin (2.5 litres capacity / 21/2 quart capacity) very, very thoroughly. (I use oil-sodden kitchen paper.)
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2
Either put all the ingredients except the confectioners' sugar into the processor and blitz together; or mix by hand or in a freestanding mixer as follows:- Cream together the butter and sugar in a mixing bowl until light and fluffy.- Add the eggs one at a time, whisking each one in with a tablespoon of flour.- Fold in the rest of the flour, and add the baking soda, the yogurt and vanilla extract.
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3
Pour and spoon the mixture into your greased tin and spread about evenly.
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4
Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
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5
Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.
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6
Once cool, dust with the confectioners' sugar pushed through a small sieve, to decorate: think fresh snowfall on the alps.
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7
MAKE AHEAD TIP:
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8
Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.
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9
FREEZE AHEAD TIP:
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10
Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room.
