I'm pretty sure you could make this whole recipe with one bowl and a wooden spoon. It feels like an old world cake: yogurt and olive oil and, in many variations, honey. This ATK recipe had the lowest ratio of sugar to flour that we could find (1 cup to 3 cups). We loved everything about it.
Pre-heat oven to 350 degrees and lightly oil a 9" springform cake pan. Line the pan, if you wish.
Lightly mix together the flour, baking powder and salt with a rubber baking spatula or whisk.
In a mixer, use the balloon whisk to beat together the eggs and the sugar. Remove from mixer, and fold in the olive oil and yogurt.
Stir in the dry ingredients into the wet until no flour remains; batter will lumpy.
Bake for 45 minutes; edges will be consistently browned with some very light browning on top. Cool and top with fruit or creme as desired.
In a mixer, use the balloon whisk attachment to cream the cheese, vanilla and sugar, to taste. Spoon dollops of the creme when the cake has cooled.
Ingredients
Directions
Pre-heat oven to 350 degrees and lightly oil a 9" springform cake pan. Line the pan, if you wish.
Lightly mix together the flour, baking powder and salt with a rubber baking spatula or whisk.
In a mixer, use the balloon whisk to beat together the eggs and the sugar. Remove from mixer, and fold in the olive oil and yogurt.
Stir in the dry ingredients into the wet until no flour remains; batter will lumpy.
Bake for 45 minutes; edges will be consistently browned with some very light browning on top. Cool and top with fruit or creme as desired.
In a mixer, use the balloon whisk attachment to cream the cheese, vanilla and sugar, to taste. Spoon dollops of the creme when the cake has cooled.