A hybrid between a coca de pinyons (pine nut cake) and a coca de yogurt (yoghurt cake).
Take a strawberry/lemon/natural yoghurt (if natural, also add lemon zest), spoon it out into a bowl/blender. Individual yoghurts here are 125g.
Now use the plastic yoghurt container to measure and add to the bowl:
1 measure of olive oil
2 measures of sugar
3 measures of self-rising flour or regular flour + one envelope of cake yeast
Add three whole eggs, blend it all well.
Pour into greased cake* mold and bake at 180ºC for 5 or 10 minutes. Without taking the cake outr of the oven, spread a handful of pine nuts on top. Bake for another 30/35 m. Sift sugar on top. I torched the sugar a bit because I can. You can grill it if your mold allows, I guess.
*Really, even if it is silicone. My cake got stuck.