Quick yogurt cake


for 4 or 5 servings:

  • 1 low-fat natural yoghurt
  • 3 eggs
  • 7-8 dates
  • 3 yoghurt pots filled with wholegrain flour
  • ½ a yoghurt pot of olive oil
  • 1 handful of almonds (30 g)
  • 1 sachet (16 g) of dry yeast or baking powder
  • Turmeric 
  • 1 pinch of salt


  1. Preheat the oven.
  2. Peel the dates and remove the stones. Put them in a saucepan, cover them with water and cook them on a low heat until they soften. 
  3. Beat the eggs and once they look foamy, add the yoghurt.
  4. Add the chopped dates and olive oil to the mixture and mix well.
  5. Then add the sifted wholegrain flour, yeast, turmeric and the pinch of salt. 
  6. Grind the almonds and add to the mixture. 
  7. Combine all of the ingredients well and bake for 25-30 minutes at 180°C.
  8. Leave to cool and remove from the tin.