MAKINGS:
1 cup of a
demerara or brown çúcar
2 eggs
50 ml lemon juice (may be the taiti)
1/2 xic coconut oil
1 cup flaked oats
1 cup wholemeal flour
lemon zest to taste
1 spoon (coffee) vanilla essence
1 spoon (coffee) of chemical baking powder
PREPARATION MODE:
Beat the sugar, eggs, oil and lemon juice until a homogeneous cream forms.
Add the yogurt and mix.
Then place the rest of the ingredients except the lemon zest and yeast.
Hit it well.
Add the zest and yeast and mix gently just to incorporate into the mixture.
Transfer to a greased and sprinkled cake shape.
Bake in a preheated oven at 180º C for about 30 to 35 minutes.
Make sure the cake is baked by placing a toothpick in the center of the cake, if it comes out dry, the cake is baked.
