No yoghurt bizcocho

Here is the thing, ever since I started making bizcochos for breakfast, there were two things bothering me: firstly the number of eggs that the original recipe requires and secondly the amount of flour. Why? You may ask…. Lack of planning time, is my answer.

In London, I have fallen on a routine that keeps me at the office Monday to Friday, and leaves me with the weekend to sort out any mundane things such as cleaning, shopping, cooking or sewing. As a result, I have numerous Sunday evenings when looking backI wonder what exactly I have been up to. This is not a very fulfilling way to enjoy my hard earned time off, therefore and in order to avoid it all together, I stretch shopping as much as I can, and in recipes, every ingredient counts.

Having tried a lot of recipes, eventually have found a good cost effective less kalorific alternative that tastes good!

Cooking time: 15 minutes prep + 50 minutes bake
Quantity: This mix makes a bizcocho for 6


1. If you dont have a wire rack, you can use the oven grill. The idea is to allow the cool air to get to the bottom of the cake to cool it off evenly.


2 medium eggs
200 ml milk
150 gr sugar
250 gr of flour
150 ml of sunflower oil
2 tea spoons of baking soda
1 tea spoon of vanilla extract

Cooking Instructions:

Preheat the oven at 150 degrees c, gas mark 2

Beat the eggs and mix the milk, oil, sugar and vanilla.

In a different bowl, mix the flour and the baking soda. Sift this mix on to the wet mix slowly mixing constantly and avoiding lumps.

Oil or butter the bottom and sides of a baking tin before pouring the mix in.

Increase the heat to 160 degrees c, gas mark 3.

Place the baking tin in the middle of the oven and bake for 50 minutes, or until cooked.

Leave in the tin until the metal cools down , then remove from the mould and place on a cool wire rack until fully cool.

Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate

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