Basque Yogurt Cake
Print RecipeIngredients
- 155 g of ordinary flour (I used 100 g of white flour + 55 g of buckwheat flour)
- 120 g of yogurt
- 2 teaspoon of baking powder
- half a teaspoon of salt
- 4 large eggs
- 200 g of sugar (I used 110 g of muscovado sugar - a natural form of sugar made by evaporating the liquid from cane juice without removing the molasses)
- 120 ml of extra virgin olive oil
Instructions
1
Preheat the oven to 180 degrees Celsius and line a baking mold with parchment paper
2
In a bowl mix the yogurt, the eggs and the sugar until everything is well incorporated
3
Add the olive oil and continue mixing until you get a homogenous mass
4
In larger bowl sift the flour, the baking powder and salt
5
Add the wet mix of ingredients to the dry one by pouring into and stirring with a spatula from the middle, incorporating slowly all the dry ingredients
6
Pour the batter into the mold
7
Bake the cake for 35 minutes, until golden outside and when inserting a toothpick it comes out dry
8
Let it cool down in the mold
