Bizcochón, Spanish yogurt cake

Ingredients

• 1 plain yogurt (the container can be used as a measuring cup)
• 1 jar of olive oil or sunflower oil
• 2 cups of sugar
• 3 bags of flour
• 4 eggs
• 1 package of baking powder
• walnut, lemon zest or anise (optional)

Preheat the oven to 200 °C.

In a large mixing bowl, combine the yogurt, oil, sugar, flour, eggs, and baking powder, and mix until smooth. If desired, add the walnuts, lemon zest, or anise.

Pour rectangular molds: to be eaten as is. For round molds: to be used as a base for other ingredients.

Place in the oven and immediately reduce the temperature to 175-180 °C. Open the oven as little as possible; cover with aluminum foil if the top starts to brown too quickly.

The cake is done when it pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.

For a crispy top, sprinkle with sugar before placing in the oven.