← Nouns Cooking · Spanish

Ingredients

• 125 g plain yogurt (1 pot)
• 3 medium eggs
• 110 ml sunflower or mild olive oil (1 pot)
• 220 g caster sugar (2 pots)
• 200 g plain flour (3 pots)
• 16 g Baking powder
• 1 lemon, zest only
• 10 g butter and a little flour, for the tin
• 1 tbsp Icing sugar (optional)

Method

1. Heat the oven to 180°C (350°F). Butter a 22 cm round or 1 kg loaf tin and dust it with flour.
2. Beat the eggs and sugar with an electric whisk for 4–5 min, until pale, thick and doubled in volume.
3. Whisk in the yogurt, then pour in the oil in a thin stream while whisking. Add the lemon zest.
4. Sift over the flour and baking powder and fold in gently with a spatula until no dry flour remains. Pour into the tin.
5. Bake for 40–45 min, without opening the oven for the first 30 min, until risen, golden and a skewer comes out clean.
6. Cool in the tin for 15 min, then turn out onto a rack. Dust with icing sugar to serve.

Tips

• Use the empty yogurt pot to measure: 1 of oil, 2 of sugar and 3 of flour.
• Swap the lemon for orange zest or stir 2 tbsp cocoa into half the batter for a marbled cake.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Hogarmanía (Karlos Arguiñano) Directo al Paladar