The Lightness Cake, as its name suggests, is made with a batter of olive oil and yogurt that makes it soft and very crumbly. The following recipe has a special story because it is a slight variation of one posted by an Italian dessert magazine close to my heart called “Più Dolci.” I used to buy this magazine before the trend of food bloggers and food influencers, and for me it was essential for learning classic pastry recipes as well as regional Italian ones. Unfortunately, this magazine is no longer published, and although their website is still online, it has not been updated. I hope Più Dolci will return to publishing the beautiful recipes I have loved over the years; I will continue to share their lovely recipes in the hope of keeping their valuable work alive.

Lightness Cake

Preparation: 30 minutes

Servings: 6/7 people

Ingredients

• greek yogurt 150 grams
• olive oil 80 grams
• sugar 180 grams
• all-purpose or baking flour 300 grams
• eggs 2
• organic lemon 1
• baking powder 16 grams
• pinches of salt 2
• tablespoons of pine nuts 2
• white chocolate 100 grams
• butter 8 grams
• tablespoons of milk 3

Cost estimate:

Total recipe cost: $8.58, $1.20 per person. Prices calculated as of September 2025. Flour is Janie’s Mill Frederick Flour for cakes, white chocolate chips are from Whole Foods, and all the other ingredients are from Trader Joe’s.

Method

In a bowl, combine the yogurt with the sugar, add the eggs, and use the mixer to blend all the ingredients. Add the grated lemon zest.

Preheat the oven to 180°C.

Without stopping mixing, slowly pour in the olive oil, then sift the flour with the baking powder and salt over the mixture.

After combining everything, pour the batter into the greased and floured pan, level it, and bake at 170°C for 40 minutes. When baked, remove from the oven and place the cake on a cooling rack.

While the cake bakes, put the white chocolate, milk, and butter into a microwave-safe bowl. Heat in the microwave 15 seconds at a time, stirring with a spoon or a whisk after each break, until a smooth cream is obtained. If you do not have a microwave, melt the chocolate, butter, and milk together over a bain-marie.

Set aside and meanwhile lightly toast the pine nuts in a small pan with oil for a few minutes, stirring often to prevent burning.

When the cake has cooled, flip it again with the base down and decorate the top by spreading the white chocolate glaze and sprinkling with the toasted pine nuts.

Tips

The most suitable olive oil is a delicate, mild-flavored one; alternatively, you can use extra virgin olive oil.

This cake is delicious enjoyed on its own, but it also makes an excellent base for filled cakes prepared for celebrations and parties.

Store in fridge for 3-4 days.

Equipment

• Mixing bowl
• Electric mixer or a whisk
• Grater (for lemon zest)
• Sieve (for flour and baking powder)
• 20 cm cake pan
• Cooling rac
• Small non-stick pan (for toasting pine nuts)
• Microwave-safe bowl (or heatproof bowl for bain-marie)
• Microwave or double boiler
• Spatula and spoon