Materials
3 eggs
150 grams of yoghurt (2/3 cup)
60 grams of olive oil (1/4 cup)
200 grams of flour (1.5 cups)
10 grams of baking powder (1 package contains 12 grams)
125 grams of butter
5 dried tomatoes
2 tablespoons finely chopped dill
60 grams of white cheese
10 black olives
Fabrication
Preheat the oven to 180 degrees. Melt the butter and let it cool. Beat the egg using a wire whisk. Add yoghurt, olive oil and butter and continue whisking. Sift the flour and baking powder into a separate bowl. Remove the seeds from the olives and chop them into small pieces, chop the dried tomatoes into small pieces, and crush the white cheese with a fork. Mix sun-dried tomatoes, cheese, olives and chopped dill with flour. Add the flour mixture to the egg mixture and mix from bottom to top until just the flour disappears. Pour the mixture into a well-greased cake mold. Enjoy your meal. Bake in your preheated oven for about 30 minutes.