Beat the 6 eggs with a whisk until well combined and smooth. Add the two plain unsweetened yogurts and continue beating until fully mixed.

Add 2 yogurt containers (about 1 cup/250 ml) of extra virgin olive oil (use a mild flavor if you prefer). Add the zest of the 3 oranges, then add the juice of the 3 medium oranges.

Add the sweetener (do not use sugar or fructose, as fructose also turns into sugar after consumption). The recipe calls for half a yogurt container (about 1/4 cup/60 ml), but you can adjust to taste. Try the batter and add more or less depending on your preference. For me, less than half a container is enough, but adjust as you like.

Add 6 yogurt containers of cake flour (about 3 cups/375 g), stirring as you go. Add the 2 packets of baking powder and mix well until the batter is smooth and free of lumps. Pour the batter into a pan greased with butter or oil and dusted with flour. Tap the pan to remove any excess flour.

Once the pan is ready, pour in the cake batter and let it rest for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C). After the 20-minute rest, place the pan (not on a rack, but on a baking sheet) in the middle of the oven. Lower the temperature to 350°F (180°C) and bake with both top and bottom heat (no convection) for about 40 minutes. Do not open the oven while baking.