Spanish Sunday Cake | Torta Dominguera

Step 1

Crack the eggs into a large bowl and add in the sugar, using an electric hand mixer, mix the ingredients until they´re light and creamy, about 1 to 2 minutes

Step 2

Then add in the Greek yogurt and mix for another 30 seconds

Step 3

Add in the sunflower oil and finely grate the zest of 1 lemon, avoiding the white pith, mix for another 30 seconds

Step 4

Add in the baking powder, swap out the electric mixer for a hand held whisk, mix together

Step 5

Then add in the flour in 1/2 cup (60 grams) increments, run it through a fine sieve as you add into the mixture, then whisk until well mixed

Step 6

Once all the flour has been added and you´ve ended up with a thick and creamy texture the batter is done

Step 7

Line a round or square baking pan with parchment paper (mine was 8 inches / 24 cm in diameter) and spray the sides with nonstick cooking spray, add the cake batter into the baking pan, making sure it´s evenly spread out

Step 8

Add into a preheated oven, bake and broil option (bottom + top heat), 180 C - 355 F **bake + broil option is similar to the bake option with the fan on**

Step 9

After 35 minutes and the cake is golden brown it should be cooked through, you can always pierce the middle of the cake with a toothpick, if it comes out cleanly it is ready, remove from the oven and sprinkle with granulated sugar on top while it´s still hot, let it sit until it cools

Step 10

Once the cake is cool enough to handle, gently remove from the baking pan and serve, enjoy!