This cake was created for us by Bella Karragiannidis (@ful.filled) and is a simple, delicious treat made with creamy meltémi and fruity Greek olive oil. Serve with a generous amount of honey swirled Greek yogurt before piling on your favorite seasonal fruit.
Ingredients
2 large eggs
3/4 cup (150g) granulated sugar, plus 1 tbsp
1 cup (225g) plain full fat Meltemi Greek yogurt
1/2 cup fruity extra virgin olive oil
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups (200g) all-purpose flour
To Serve
1 cup Greek yogurt
2 tbsp honey
fresh seasonal fruit
Directions
Preheat oven to 350f/180c, grease 8” round cake pan lightly with olive oil and line with parchment round.
Add eggs & sugar to a mixing bowl and whisk until pale yellow and frothy, about 1 minutes. Whisk in the yogurt, olive oil & vanilla extract until well combined.
Add the batter to the prepared cake pan, using the spatula to spread the batter evenly. Bake until cake is lightly golden and a toothpick inserted into the center comes out clean with just a few crumbs (about 45 minutes). Set the cake on a cooling rack to cool for 10 minutes.
Whisk in the baking powder & kosher salt. Add in the flour and stir with a rubber spatula until just combined, making sure not to over mix.
Use a plate set over the top of the cake pan to invert the cake out of the pan. Remove the parchment paper from the bottom of the cake before flipping the cake onto your serving plate. Allow the cake to cool completely to room temperature.
To Serve
Stir together 1/2 cup of greek yogurt with 1 tbsp of honey. Spread honey yogurt on top of cake and top with your favorite seasonal fruit.
