Savory Cake with White Cheese and Kashkaval

1. Pour the yogurt into a deep bowl.
2. Add the baking powder and baking soda. Wait until the mixture foams up, then stir with a fork.
3. Add the eggs and stir until smooth.
4. Add the oil and the melted butter (easiest to melt in the microwave). Stir.
5. Add the crumbled white cheese and the grated kashkaval. Stir.
6. Finally add the flour and stir again until you get a thick, smooth batter.
7. Pour the batter into a 27 cm springform pan whose bottom you have first lined with baking paper.
8. Bake the savory cake in an oven preheated to 185°C with the fan on. In my oven it is done in exactly 28 minutes, but every oven is different — watch it. Let it cool for five minutes and serve with yogurt.

Note: The cup I use holds 250 ml. The cheese and kashkaval add enough saltiness, so there is no need to add salt. This savory cake is good not only at home — put it in your child's lunchbox with some fruit and you can be sure they are full. If you are invited as a guest, it can be your pleasant surprise.