2 cartons of natural yoghurt 125g each
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.