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2  cartons of natural yoghurt 125g each

3 eggs

3 small cups of plain white flour

1 small cup of olive oil

2 small cups of white sugar

A small packet of powdered yeast

The grated peel of one lemon

2-3 tablespoons of fine bread crumbs


Mirella suggests using the yoghurt cartons as your measure for all the ingredients – this way you can’t go wrong

Place the yoghurt, the flour, the olive oil, the sugar, the powdered yeast and the grated lemon into a bowl and mix well.

Butter all the sides of a baking cake tin and lightly dust with the fine bread crumbs.

Pour in the mixture.

Heat your oven to 180° and bake for approximately 40 minutes. Use a knitting needle or something similar to see if the cake is cooked – if the needle comes out dry it is ready, if the needle is a bit sticky allow to bake for a further 5-7 minutes.

Remove from the oven and turn the baking dish over onto a platter.

You can serve this cut into wedges either warm or cold or you can serve with cream or strawberries or any fresh fruit.