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  • 1.5 cups (180g) of cake flour
  • ¼ cup (30g) of finely ground almonds (you can pulse raw almonds in the food processor until a powder but not a paste!)
  • ¼ teaspoon (1g) of salt
  • 2 teaspoons (10g) of baking powder
  • 1 cup (200g) of granulated sugar
  • Zest from two lemons
  • 3 large eggs
  • ¼ cup (60ml) of freshly squeezed lemon juice
  • Scant 1 cup (approx. 220ml) of full fat unsweetened Greek yogurt
  • ⅔ cup (160ml) of Spanish extra virgin olive oil (I used a fragrant hojiblanca)
  • Powdered sugar to top the cake
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