1/2 cup freshly squeezed orange juice
Juice of 2 lemons
1 egg
4 tablespoons olive oil with a little extra for greasing
1/2 cup all-purpose flour with a little extra for dusting the mold
2/3 cup low-fat plain yogurt
1 1/2 cups all-purpose flour and more for preparing the mold
1 teaspoon active dry yeast
4 egg whites beaten to stiff peaks
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 cup freshly squeezed orange juice
Juice of 2 lemons
1 egg
4 tablespoons olive oil with a little extra for greasing
1/2 cup all-purpose flour with a little extra for dusting the mold
2/3 cup low-fat plain yogurt
1 1/2 cups all-purpose flour and more for preparing the mold
1 teaspoon active dry yeast
4 egg whites beaten to stiff peaks
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
In a blender, combine orange and lemon juices with an egg and olive oil
Blend slowly
Add the sugar while continuing to blend until well combined
Pour this creamy liquid into a bowl
Add the yogurt and mix well
Combine, separately, the flour with yeast
Then, gradually add these dry ingredients to the cream in the bowl
Mix until smooth
Gradually add this double dose of dry ingredients to the cream in the bowl
Mix well to achieve a homogeneous batter
Now, gently fold in the beaten egg whites
Finally, add the grated lemon and orange zest
Grease a rectangular mold with olive oil and dust with flour
Pour in the batter
Place the mold in a medium preheated oven for 40 minutes or until a toothpick inserted comes out clean
Let it cool, then remove from the mold and cut into squares
Serve as a delightful accompaniment to a good cup of coffee.
