EVOO & Yogurt Cake
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 8 portions of cake
Ingredients
  • 4 Organic eggs
  • 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
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Line a loaf tin with nonstick baking paper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and leave to cool on a cooling rack.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/evoo-yogurt-cake/