| Cook Time | 60 minutes |
| Servings | serves |
Ingredients
- 1 1/2 cups Yoghurt
- 2/3 cup Olive Oil
- 1 1/4 cup Sugar
- 3 Eggs
- 1 teaspoon Vanilla
- 2 1/2 cups Plain Flour
- 2 1/2 teaspoons Baking Powder
- 3/4 teaspoon Bi Carbonate of Soda
- 1/2 teaspoon Salt
- pinch Nutmeg Ground
Ingredients
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Instructions
- Heat the oven to 350°F. Grease a 9-inch spring form pan lightly with baking spray or oil, and line the bottom with parchment.
- Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.
- Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
- Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.
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