Olive oil & yoghurt cake with a cinnamon walnut filling
A Greek sponge cake recipe full or nuts and aromatic spices will become a family favourite. A quick and easy recipe to make, perfect for morning or afternoon tea.
Ingredients
Filling
1/2 cup coarsely chopped walnuts
2 tablespoons vanilla sugar
1 tsp cinnamon
1 tsp clove
Cake
1/2 cup of butter at room temperature
1/2 cup of olive oil
1.5 cup white sugar
4 eggs
1 tbsp vanilla sugar
3 cups plain flour
3 teaspoons baking powder
1/2 teaspoon of soda
1 cup Greek yoghurt
Preparation
In a bowl, mix the walnuts, vanilla sugar, clove and cinnamon and set aside.
Beat the oil, butter and sugar. Add the eggs one by one, mix well, add vanilla sugar. Mix the baking powder and baking soda with the flour and add half of the flour and half the yoghurt to the wet mix and continue until both are well incorporated and mix gently.
Grease a rectangular cake tin and add 1/2 of the cake mixture. Spread the nut mixture on top, then the remaining half of the cake batter.
Bake in a preheated oven 180° C for about 35-40 minutes. Let it rest for 10 minutes in the cake tin before turning out on a serving dish.
