Beat the eggs with the salt and successively add the oil, yoghurt with baking soda and the flour gradually. Mix this with crumbled cheese, chopped leeks, corn, oregano and the tomatoes that have been well-drained from the marinade and chopped.
Put the mixture into a pre-greased and lightly floured form so - the cake needs to be 2″ (5 cm) thick.
Put the Sicilian salty cake to bake in a preheated oven at 347°F (175 °C). Once ready, sprinkle it with cheese and return it to the oven for a few minutes.