Spanish Food: Breakfast olive oil cake

  • This is the simplest recipe ever!


    1 flavourless yoghour (we call them natural, this means, not fruity flavours, nor chunks, nor sugar or edulcorants, nor anything, plain white yoghour in a small plastic vase, 125 gr).
    1 yoghour vase full of olive oil
    2 yoghour vases full of brown sugar
    3 yoghour vases full of wheat flour
    3 eggs
    2 teaspoons of baking powder
    some extra sugar for decorating
    some butter to oil the baking tin

    Empty the yoghour inside a big bowl and clean the vase. Add the egs in the bowl. Measure 2 vases of sugar and add them to the bowl. Mix it until everything is smooth. Measure 1 vase of olive oil and add it to the bowl. Mix again. Measure 3 vases of wheat flour and reserve them in another bowl. Add the baking powder to the flour and mix it well. Sieve the mixture of flour and baking powder over the cake paste
    in small amounts, and stir at the same time.
    Preheat oven to 200º. Oil the tin with vegetal butter, and put the paste into it. Then cover it with some sugar, at your taste. Once the oven is hot, put the tin inside of it in a medium/low position and lower the heat to 175º. 25 minutes are to blame!
    Check it every now and then to see if its already done, with a pin, if the pin comes out of the cake dry, then its done. If the cake its too brown on the upper side and yet not done inside, cover it witl alluminium cooking sheet for the top not to burn and leave it there until its done. ¡ Qué aproveche !