(University of Bologna)
Fun story behind this recipe:
If you have a dodgy oven, as I do, you might have to vary the temperature of the oven.
In theory, this cake serves 10 - 12. In my experience, it often doesn't have time to cool before it's guzzled.
1 pot vanilla yoghurt
1 pot vegetable oil
1.5 pots sugar
3 pots flour
10 whole walnuts (20 halves), finely chopped
About 100 g (4 oz) chocolate drops
3 tsp baking powder
Empty the yoghurt into a bowl, wash put the pot and use it for measuring out the other ingredients.
Mix the eggs and sugar together, then add the yogurt and the oil. Mix well. Serve the flour and baking powder into this mixture. Add the chopped nuts and the chocolate drops. Mix everything together well and pour into a greased cake tin.
Bake for approx 30 minutes at 200°C or equivalent.