Preheat oven to 160c.
Grease a 9 inch tin.
In a medium bowl, whisk together eggs, Eoss Natural Yoghurt, sugar, vanilla & salt.
Mix in the almond flour, whisking until batter is smooth & lump free.
Mix in the baking soda.
Using a spatula, transfer the batter to a prepared pan.
Bake until the top is golden brown & a skewer comes out clean, which will be about 30 minutes.
Cool the cake in the pan on a wire rack for 30 minutes.
Slice & serve. 

We recommend serving with Eoss Vanilla Yoghurt & Passionfruit Coulis.