Gâteau au Yaourt
(from Chocolate and Zucchini)

- 2 eggs
- 1 cup of whole milk plain unsweetened yogurt -- two 125 ml (or 4oz) tubs
- 1 cup sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubes if you used the 125ml or 4oz kind)
- 1/2 cup vegetable oil (or 1 yogurt tub)
- 2 cups all-purpose flour (or 4 yogurt tubs)
- 1 tablespoon baking powder (1 envelope)
- 1 teaspoon vanilla paste/extract
- 1 tablespoon light rum

Preheat the oven to 180° C (350° F), line the bottom of a round ten-inch cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, run a knife around to loosen, and turn out on a rack to cool.