Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)

In a medium bowl, mix the flour and baking powder and baking soda.

In a large bowl, mix the olive oil, zest and sugar. Once combined add the yogurt and mix well. Then add the vanilla and cognac and mix.

In a small bowl mix the egg yolks with the lemon juice and add to the olive oil mix. Once blended add the almond powder and mix well.

Add the flour mixture to the olive oil mixture, stirring until flour has blended in, do not overmix (I did this with a wooden spoon).

Beat the egg whites until you get soft peaks. Fold in the batter.

Line the base of an 8 inch pan (20 cm) with wax paper (I use a springform pan). Grease the whole pan and sprinkle with flour.

Pour the batter in the pan (it will be thick).

Bake in the oven for about 40-50 minutes. The top of the cake will brown (don’t worry about it). Check with a toothpick for doneness.

Remove from oven and let it cool. Remove from pan. And let it cool. Turn upside down and push your coin in the cake (wrap in foil first).

Turn right side up. Once completely cool, sprinkle with powdered sugar. Add any designs you like on top.