3 large eggs
2 tablespoons of potato starch
100 gr (3,5 oz) vegetable margarine
200 gr (7 oz) wholewheat flour
100 gr (3,5 oz) spelt flour
150 gr (5,3 oz) raw brown sugar
3 tablespoons of honey
250 gr (8,8 oz) lemon-flavoured yogurt
1 pack of yeast
raw fine salt
Preheat oven to 356°F.
Whisk for 5 minutes the eggs together with the sugar and a pinch of fine salt.
Add the honey and softened margarine and continue to whisk until smooth.
Combine the yogurt, the flours sifted with the potato starch and the yeast and blend.
Grease and flour the cake tin and pour the batter.
Bake in preheated oven for about 40 minutes and let it cool for 15 minutes before removing the cake from the mould.