in Recipes

Yogurt and olive oil cake

updated

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Ingredients for 1 servings:

  • 2 cups sugar
  • 3 eggs, separated
  • 1 lemon(s), untreated, zest
  • 1 pot of natural yogurt (full milk yogurt)
  • 1 cup extra virgin olive oil
  • 3 cups flour
  • 1 packet of baking powder
  • 1 pinch of salt
  • Fat for the mold
  • Flour for the mold
  • Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 180°C. Grease and flour a 24cm cake pan. Beat the sugar and egg yolks until frothy. Add the lemon zest. Stir in the yogurt and olive oil well. Beat the egg whites with a pinch of salt until stiff peaks form. Mix the flour with the baking powder. Alternately fold the egg whites and flour into the yogurt mixture. Pour the batter into the prepared pan and bake on the lowest rack for about 45 minutes (test with a toothpick). Let cool slightly in the pan, then turn out. Sprinkle with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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