Mix the remaining flour and baking powder together and using a spatula, gently mix this into the batter, alternating with spoonfuls of the yogurt until just incorporated. Do not over mix!
Transfer to the preheated oven and bake for 70-75 minutes, until a toothpick inserted into the centre of the cake should come out clean and the top forms some cracks.
NOTE: If necessary, cover the cake with tin foil after 45-55 minutes to prevent over-browning.
For this red currant cake recipe, you can also use a 20 cm round springform pan.