Citrus yoghurt cake

8
60 minutes

Ingredients

Citrus yoghurt cake

  • 3 eggs
  • 380g of caster sugar
  • 245g of yoghurt, full-fat
  • 400g of flour
  • 1 lemon, zested
  • 1 orange, zested
  • 160g of extra virgin olive oil
  • 15g of baking powder
  • 1 pinch of salt

Method

1
Preheat the oven to 160°C/gas mark 3
2
Whisk the eggs with the sugar until pale. Add the extra virgin olive oil and yoghurt and stir to mix
3
Sift in the flour, the baking powder and the grated peel of one orange and one lemon
4
Butter and dust with flour a 24 cm round cake tin, scrape the batter into the tin and bake for about 30 minutes until golden and dry inside. Use a toothpick to test if it is dry inside
5
Remove from the oven, let it cool down for a few minutes and remove from the cake tin. Let it cool down completely on a wire rack, then dust with sugar. It will keep fresh for several days if stored perfectly wrapped in a kitchen towel