Spanish cuisine · Desserts & Sweets

Spanish Yogurt Cake

Moist Spanish sponge cake in which the yogurt pot serves as the measuring cup, made with olive oil and lemon zest.

Ingredients · for 8 servings

• 250 g plain yogurt
• 3 eggs
• 200 g sugar
• 150 ml olive oil
• 300 g flour
• 1 packet baking powder
• 1 organic lemon (zest)
• 1 pinch salt
• 2 tbsp powdered sugar for dusting

Instructions

1. Preheat the oven to 180 °C and grease a 26 cm loaf tin, dusting it with flour.
2. Beat the eggs, sugar and salt with a hand mixer for 4–5 min. until very pale and foamy, until the mixture clearly gains volume.
3. Stir in the yogurt, olive oil and grated lemon zest until the batter has an even sheen.
4. Mix the flour and baking powder, sift them over the batter and fold in only until no flour is visible – overmixing makes the cake tough.
5. Pour the batter into the tin, smooth the top and bake for 40–45 min., until the cake has clearly cracked on top and a skewer comes out clean.
6. Let it rest in the tin for 10 min., turn out onto a rack, let it cool completely and dust with powdered sugar before serving.