Moroccan Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or similar baking vessel.

Crack the eggs into a large mixing bowl and beat with a whisk or electric mixer until light and fluffy, about 2 minutes.

Add the sugar to the beaten eggs and continue mixing until well combined and pale in color, about 1 minute.

Pour the oil into the mixture and stir until fully incorporated.

Add the vanilla yogurt to the batter and fold gently until the ingredients are evenly distributed.

In a separate bowl, whisk together the flour and baking powder. Sift the mixture into the wet ingredients to avoid lumps.

Fold the dry ingredients into the wet mixture gently using a spatula until just combined; do not overmix.

Pour the batter into the prepared cake pan and smooth the surface with a spatula.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.