Torta all’olio extravergine di oliva profumata al Limone

Preheat the static oven to 180°C.

In a mixing bowl, combine the eggs and sugar, and whisk until well blended.

Add the yogurt, extra virgin olive oil, water, and lemon juice to the mixture, and mix well.

In another bowl, combine the flour, baking powder, grated lemon peel, and vanilla sachet.

Gradually add the dry ingredients to the wet mixture, stirring until combined.

Pour the batter into a 20 cm diameter mold.

Bake in the preheated oven for about 50 minutes, or until a toothpick comes out clean.

Equipment Needed

Spice Level:

Dietary

Allergens