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- 1 cup natural yoghurt
- 3 cups buckwheat flour
- 2 cups cane sugar
- 2 egg whites
- 1/2 cup of extra-virgin olive oil
- Lemon zest
- 1 bag baking powder
Pour the yogurt into a bowl. Add flour, cane sugar, extra-virgin olive oil, nuts, lemon zest and baking powder.
Combine all ingredients together.
Whisk the egg whites until stiff and gently add to the mixture.
Spoon into the prepared loaf pan and bake in preheat oven to 180°C for 35 to 40 minutes, until the top is golden and a skewer comes out clean.