8 Serves
85 Mins
7 g
62 g
18 g
Preheat your oven to 175°C. Prepare a 9-inch springform pan by greasing it with cooking oil and lining the base with parchment paper.
Ingredients, vitamins, and health benefits
Cooking Oil
Yogurt
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Vitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
136 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
275 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
3 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a large mixing bowl, whisk together the yogurt, olive oil, sugar, eggs, and vanilla until smooth.
Sift in the all-purpose flour, baking powder, salt, and nutmeg. Stir the mixture gently until just combined and no large lumps remain.
Pour the batter into the prepared springform pan and bake for 50 to 60 minutes. If the top browns too quickly, cover loosely with aluminum foil.
Remove the cake from the oven and let it cool in the pan for 10 minutes before releasing the sides and transferring to a wire rack to cool completely.
Olive Oil
Sugar
Egg
Vanilla
All Purpose Flour
Baking Powder
Salt
Nutmeg
Vitamin A
38 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
136 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
3 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
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