Start this recipe by greasing a 22cm spring form baking tin. In a large bowl, mix together the Greek yogurt, olive oil, lemon juice and zest, eggs and caster sugar until just combined. Sift in the flour and baking powder and add to the bowl, followed by the salt and ground almonds. Continue to mix again, until just combined. It is very important that you do not over mix the cake mixture as the end result will become heavy. Pour the cake mixture into the prepared baking tin and cook for approximately 45-50 minutes at 180`c, by which time the top of the cake should be golden brown in colour. Remove the cake from the oven and allow to cool down in the cake. To serve, remove the cake from the tin and place on a serving plate. Dust the top with the icing sugar and serve.

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