Chop the olives, almonds and sundried tomatoes into small pieces.
Whip the eggs together with the saffron and a pinch of salt in a food processor until light and fluffy.
Carefully mix in the oil and the yoghurt with a spatula. Then carefully fold the flour and the baking powder together with the olives, tomatoes and almonds into the batter.
Bake in a Bundt tin or a decorative cake tin at 160 degrees for approximately 40 minutes.
Dessert 
4 people 
30 min. preperation 
Kelvin Geerts, Niek van der Laan