½ Cup of Olive & orange oil
Sweet Pistachio spread
From the Supermarket
1 natural yoghurt (keep the pot to help measure the other ingredients)
cup of sugar
2 cups of flour
1 cup mascarpone
1 pack of baking powder
Preheat your oven to 180°C and line a cake mold with parchment paper. Whisk the eggs and sugar until the mixture whitens and thickens.
Fold in the yoghurt, mascarpone, flour, baking powder and Olive & Orange oil.
Mix until everything is well combined and pour the batter into the pan Bake in the oven for about 30 minutes, to check if it's done poke a knife or skewer into the middle of the cake, and if it comes out clean the cake is ready.
Leave it to cool on a wire rack.
Serve the cake with the pistachio spread and enjoy!