Ingredients:
- 4 eggs
- 180 ml (3/4 cup) sugar
- 250 ml (1 cup) almond powder
- 60 ml (1/4 cup) flour
- 15 ml (1 tablespoon) baking powder
- 250 ml (1 cup) Oikos High protein Greek yogurt Strawberry-Raspberry
- 30 ml (2 tablespoons) olive oil
- Juice and zest of 1 lemon
- Toasted almonds, to taste
- Honey, to taste
Preparation steps
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Preheat the oven to 180 °C (350 °F).
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Using a stand mixer or electric mixer, beat the eggs and sugar until the mixture triples in volume.
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In another bowl, combine almond powder, flour and baking powder.
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Combine dry ingredients with the first mixture then with the Oikos Greek yogurt, oil, juice and lemon zest.
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Pour batter into a buttered, 23 cm (9-inch) diameter baking pan lined with parchment paper.
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Bake on the centre rack for about 40 minutes or until a toothpick inserted in the cake comes out clean.
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Unmold cake and transfer to a plate. Garnish with toasted almonds and drizzle with honey.