- flour - 1 glass
- salt - 1/2 teaspoonfuls
- baking powder - 2 teaspoons
- yoghurt - 1 cup
- sugar - 1 glass
- eggs - 3 pieces
- vanilla - 1 teaspoon
- lemon peel - 1 piece
- canola oils - 1/2 cup
- orange jam - 1/2 cup (For glaze:)
- yoghurt - 1/4 cup
1. Preheat the oven to 175 degrees. Sprinkle the baking dish with a non-stick spray or grease the mold with oil and lightly sprinkle with flour. Sift together the flour, baking powder and salt. Set aside. 2. In a separate bowl, mix 1 cup of yogurt, sugar, eggs, vanilla, lemon zest and canola oil. Add the dry ingredients and gently mix together. 3. Pour the resulting dough into a prepared pie mold. Bake in the oven for 45 minutes. Remove the cake from the oven and allow it to cool slightly. Extract the cake from the mold. 4. While the pie is cooling, pour the jam into a saucepan. Heat it over low heat until it melts, stirring occasionally. Add 1/4 cups of yogurt to the pan and turn off the heat. Stir gently. 5. Slowly pour the cake with the prepared glaze, allowing it to spread around the edges. Allow the glaze to soak, cut and serve.
Servings: 12