Bundt cake with Bergamia oil
125 gr. (4.4 oz) yoghurt (of your choice),
250 gr. (8.1 oz) sugar cane 3,
500 gr. (17.6 oz) flour,
125 gr. (4.22 oz) Bergamia oil,
1 sachet of yeast /16 g (0.56 oz) baking soda,
Zest of one lemon / cinnamon.
Pour the sugar and the eggs into the mixer, then add the yoghurt together with the Bergamia oil and at the end the flour with the yeast / baking soda and the lemon zest or a sprinkling of cinnamon. Knead the dough thoroughly and place it in a buttered and floured pan, it can be covered with slices of fresh fruit or sprinkled with chocolate chips. Bake in a pre-heated oven at 170 degrees for about 30 min.
In this dish: