In a bowl, sieve together All Purpose Flour, Baking Soda, Baking Powder and salt and keep aside

Preheat the oven at 180 degrees Celsius for 15 minutes. Prepare an 8 inch round baking tin by greasing it with oil and lining it with parchment paper.

In another bowl, whisk together Olive Oil and Castor Sugar until the sugar dissolves and you have a creamy mixture. Add in the Greek Yogurt and whisk well. Add the vanilla extract to the wet ingredients and mix well.

Once the wet ingredients are mixed well, Gently fold in the dry ingredients in small batches alternating with 1 tbsp milk on each turn. Do not whisk the cake batter vigorously as it will deflate the cake while baking.

After all the dry ingredients are well incorporated, add in half of the quantity of Dried Cranberry and White Chocolate Chips and mix gently.

Pour the cake batter into the prepared and lined baking tin and spread it evenly. Now add the remaining Dried Cranberry and White Chocolate Chips over the cake batter and press them gently so that they don't fall off while baking.

In a preheated oven, Bake the cake at 180 degrees Celsius for about 30 minutes until the skewer when inserted into the center comes out clean. If you bake the mentioned quantity of batter into smaller tins then the bake time will be approximately 20-25 minutes depending on your oven's temperature. Mine took a little over 25 minutes. 

Once cooled down, demould the cake and cut into desirable pieces and serve along with Tea or coffee