- 150 g natural yogurt
- 3 eggs
- the zest and juice of 1 lemon
- 200 g sugar
- 125 ml olive oil
- 400 g self raising flour
- 1 apple
- vanilla icing sugar
We all feel a little “heavier” after the festivities.
On my side I have literally stuffed myself for the last couple of weeks: endless lunches and family gatherings have certainly not helped keeping in shape. Having said that it would be too depressive to brutally stop having any treats when all the sparkle is over. And there are always ways around it..
In order to feel less guilty, today I had my espresso with this butter free yogurt cake. I find that cakes made with olive oil instead of butter are much lighter and easier to digest.
Wash the lemon and dry it well with a cloth. Put the yogurt in a bowl and grate the lemon zest on it.
Add the sugar, the eggs and the oil and stir well
Squeeze the lemon juice and add the flour. Stir all the ingredients in
Peel and cut the apple into little bits and add it to the mixture incorporating it well
Pour the mixture into a greased round baking tray
Cook it in the lower rack of the oven at 180C for 35-40 minutes until golden on top.
Dust with some vanilla icing sugar.