A tender, almost custard-like cake that leans into the yogurt's tang and strawberry sweetness, built from one shelf staple and a few basics. The edges caramelize in the pan to give you something to reach for. It takes twenty minutes of work and comes together in a single bowl.

Serves 2. 35 minutes, 15 at the stove.

About 610 calories a serving, 15 g protein, 67 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Melt 3 tablespoons of butter in an 8-inch cake pan over low heat, then remove from heat and coat the bottom and sides evenly; set the pan aside.
2. Crack 2 eggs into a bowl and whisk with 1/4 cup sugar and 1/4 teaspoon salt until pale and thick, about 2 minutes. Fold in 1 cup of the yogurt with a spatula until just combined.
3. Sift 3/4 cup flour over the yogurt mixture and fold gently until no flour streaks remain; do not overmix. Pour into the prepared pan.
4. Bake until the top is light gold and a toothpick in the center comes out clean, 18 to 22 minutes. The edges will brown darker than the center.20 min
5. Let cool in the pan for 5 minutes, then turn out onto a plate or serve from the pan. Dot the warm cake with the remaining 1 tablespoon of butter.

Note Swap full-fat yogurt of any flavour for the strawberry. Cake keeps, covered, for a day. Serve warm or at room temperature with a cold glass of milk or a second yogurt on the side.