- 125 grams self raising flour
- 20 ml olive oil
- 2 eggs
- 130 g brown sugar
- 125 ml natural yogurt
- a pinch of salt
- berries and vanilla icing sugar to decorate
- a ring mould
Are you making the most of berries so plentyful at this time of the year? With their bright colours they are great to decorate cakes, to be served with ice cream or to be enjoyed just on their own and they are very good for you!
To this simple sponge cake made with yogurt and olive oil you can add small pieces of chocolate or fruit if you like. I have used a ring mould as the hole in the middle is good to put the fruit in for decoration but if you don’t have a ring one just use any type you like and serve the fruit with it.
Italians use olive oil for most of their cooking. Olive oil can be a good substitute for butter and used in baking too. The end result is a lighter cake, healthier but still delicious.
In a bowl whip the eggs with the sugar until pale and creamy
Add the sifted flour and stir it in gently incorporating it to the eggs. Then add the yogurt, the olive oil and the salt. Stir well.
Pour the mixture into the mould and cook at 180C for about 30 minutes until nice and golden
When cooked take it out of the oven and let it cool down. Then sprinkle with vanilla icing sugar and put the fruit in the middle.
I am entering this into “Made with Love Mondays” hosted by Javelin Warrior