100g (1/2 cup) Demerara or panela sugar or any unrefined sugar
75ml (2.7 fl oz) Extra virgin olive oil (EVOO)
125g (5 tablespoons) Organic natural yogurt, if you have lactose intolerance you can replace it by your favourite natural plant based yogurt
100g (3/4 cup) Organic whole wheat flour
70g (1/2 cup) Organic plain flour
One pinch of sea salt
2 Teaspoons baking powder
Instructions
Preheat the oven to 175 degrees C (350 degrees F).
Line a loaf tin with nonstick baking paper and set aside.
In a large bowl beat the eggs with a hand mixer. Add the unrefined sugar and continue mixing until dissolved. Then mix in the extra virgin olive oil and the natural yogurt.
Next add in the whole-wheat and the plain flours, the pinch of salt and the baking powder. And mix it well until just combined.
Fill the loaf tin with the batter and bake in the middle of the oven for about 40 min at 175 degrees C (350 degrees F) until a toothpick or any thin skewer inserted into the middle of the cake comes out clean.
Remove from the oven and leave to cool on a cooling rack.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/evoo-yogurt-cake/