This is a super recipe, very simple to make. The addition of yogurt makes for a moist light cake and the yogurt's natural acidity gives a tangy flavour which complements the sweetness.


  • 280g caster sugar
  • 200g Irish yogurt Greek style natural yogurt
  • 80 ml sunflower oil
  • 335g plain flour
  • 1 level teaspoon of bread soda - sieved
  • 5 eggs
  • 3 heaped dessert spoons of instant coffee dissolved in three dessert spoons of boiling water

Coffee icing

  • 250g icing sugar
  • 2 heaped tbsp instant coffee dissolved in 1 tbsp of boiling water
  • 90g butter
  • 80g walnuts, roughly chopped


  1. Preheat the oven to 170C.
  2. Line a 23cm x 32 cm tin with parchment paper.
  3. Beat the eggs together n a small bowl with a fork.
  4. Add all the ingredients to a large bowl (including the eggs) and mix to combine.
  5. Pour into prepared tin , bake for about 30 minutes. To check if it's cooked through, pierce the cake with a skewer, if it comes out clean then the cake is cooked.

Coffee icing

  1. Dissolve the coffee in the boiling water. Met the putter in a saucepan. Take it off the heat and add the coffee and icing sugar, stir well.
  2. Spread over cooled cake and sprinkle with chopped walnuts.