This recipe has been handed down through my girlfriend's family for generations and is a one tasty sponge cake with a hint of lemon and olive oil. What I particularly like about it is the simplicity of measuring everything. You start out with a cup of yoghurt and then the same cup is the measuring cup for everything else. I guess you can also substitute the olive oil for neutral oil, and/or the lemon for vanilla, cocoa powder etc.
Ingredients:1 cup of youghurt
1 cup olive oil, mild in flavour
2.5 cup sugar
2.5 cup flour
3 eggs
1 sachet bakingpowder (16g)
Peel of one lemon, finely shredded or chopped
Here's the end result, so you know what to look forward to.
Mix all the ingredients by using the yoghurt cup as measure.
Add the flour, sugar, eggs, lemon (I tried with lime, which wasn't as good) and baking powder.
Blend the ingredients together until you have a smooth dough.
Wipe a springform pan with a bit of olive oil, then dust it with flour. Pour the dough into the form and bake at very high heat for 10 minutes, then lower the temperature and bake for another 10-20 minutes. Check if it's done by inserting a toothpick in the centre of the cake. If it comes out clean it is done.
Let the cake rest for 10-15 minutes before cutting into it. It will deflate a little. Enjoy
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