Greek Almond Cake

Instructions

1. 1

   Preheat oven to 325 F. Grease a springform pan and line the bottom with parchment paper. 

2. 2

   Beat the eggs at night speed for 3-5 minutes. With the mixer still running, gradually add Kosterina Everyday Olive Oil and beat until thick and creamy.

3. 3

   Add the Greek yogurt and Kosterina Crushed Tangerine Vinegar. Mix on low speed until just combined. 

4. 4

   Add the Flour & Olive almond cake mix and mix on low until well combined.

5. 5

   Pour batter into the prepared pan and bake for 50-55 until a toothpick inserted into the middle comes out clean. 

6. 6

   Cool in baking pan for 5-10 minutes, then remove from the pan and remove the parchment lining. 

7. 7

   Let cool completely, then dust with powdered sugar.