This is from my friend's recipe. She told me no measuring cups are needed for this recipe, this is the real Moroccan style.

5 eggs at room temperature
1 6 oz. container of vanilla yogurt
1 1/2 yogurt container of sugar
1 yogurt container of oil
2 1/2 tsp of baking powder
3 yogurt containers of flour

2.  Put the yogurt into a large mixing bowl. Keep the container, 
     wash and dry it.

3.  Next add the flour and sugar.

4.  Mix in the oil, baking powder, and eggs. Stir until all blended.

5.  Bake at 350 degrees, check cake after 20 minutes, bake until a knife 
     comes clean from the center.  All ovens vary and depends on the pan
     used.  May take 20 to 35 minutes.  You can also bake in a round pan.

Variation:   Use lemon zest or orange zest in the batter, to add a little fresh and tangy taste. If you would like to present the cake, allow to cool then drizzle with melted chocolate as an icing.