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
1Preheat the oven to 180 °C (350 °F). 2Using a stand mixer or electric mixer, beat the eggs and sugar until the mixture triples in volume. 3In another bowl, combine almond powder, flour and baking powder. 4Combine dry ingredients with the first mixture then with the Oikos Greek yogurt, oil, juice and lemon zest. 5Pour batter into a buttered, 23 cm (9-inch) diameter baking pan lined with parchment paper. 6Bake on the centre rack for about 40 minutes or until a toothpick inserted in the cake comes out clean. 7Unmold cake and transfer to a plate. Garnish with toasted almonds and drizzle with honey.
