Made with yogurt and olive oil, the cake is a lot lighter and just perfect for an occasional treat during the day. Dorie Greenspan has a regular column in the Washington Post Food section but most recipes are beyond my baking skills but this one had no complexity associated with it. Simple.
While the cake has all the ingredients in a regular cake it is not as sweet and without the butter it is fairly light. My favorite flavor these days in sweet dishes in orange and this one is flavored with orange. I did not have orange oil or extract so decided to use the juice from clementines to mix with the batter. I skipped getting the clementine segments and blotting them between paper towels to be put on the cake.
Whole Wheat Flour
I usually only have white whole wheat flour at home and used that instead of all purpose flour. I have baked quite a few cakes with whole wheat flour and they are not all that dense. They can be light and moist. So if you are trying to move away from all purpose flour get a small bag of whole wheat flour and give a few cakes a try.
The texture will be slightly more denser than all purpose flour for sure but over time you get used to it. As you start baking more and more with whole wheat flour you also start to realize that adding a bit more yogurt or oil will make the cake slightly more airy and lighter.
Recipe in pictures,
|In a mixing bowl whisk together the flour. Take the sugar in another bowl and rub the zest into it and add the yogurt.|
|Once the yogurt is whisked in, add the eggs and beat till the mixture is smooth. Add in the clementine juice.|
|Add the egg mixture into the flour and mix it in so there are no dry ingredients.|
|Once the batter is smooth add in the olive oil in batches and mix to form a shiny batter.|
|Pour the batter into the prepared loaf pan.|
|Bake in a 350F preheated oven for 55 - 60 minutes till golden brown. Cool on wire racks.|
|Gently heat the honey and glaze the cake.|
Recipe Source:Dorie Greenspan's Mediterranean Yogurt Cake
Mediterranean Yogurt CakeLike what you are reading? Subscribe!
Preparation Time:15 minutes
Cooking Time:55-60 minutes
- 1 3/4 cups of white whole wheat flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt (I did not use it)
- 1/2 cup of Greek Yogurt
- 3 eggs
- 1 cup sugar (i used raw sugar)
- 2 clementines (zested the clementines and extracted the juice)
- 1/2 cup olive oil (mild flavored)
- 1/4 tsp orange oil or extract (optional, did not use it)
- 2 tsp vanilla extract (did not use it)
- butter for greasing the loaf pan (I used a 9 * 3 loaf pan)
- 1 tbsp honey for glazing (purely optional)
- Preheat oven to 350F. Prepare the loaf pan by greasing it with butter and set it aside.
- Whisk together the flour, salt and baking powder.
- Take the sugar in a bowl and zest the clementines into the sugar and using the finger tips rub the zest into the sugar.
- Using a sharp knife segment the clementine slices removing the pith and membranes and place them between paper towels to blot dry while the batter is getting prepared. (I did not do this).
- Add the yogurt into the sugar and with a egg beater gently mix it together. Add in the eggs and beat on medium speed to form a smooth batter. Mix the vanilla and orange oil if using or in my case I added the clementine juice.
- Add the liquid to the flour and gently mix in so there are no dry ingredients left.
- Once all the dry ingredients are mixed in, add the oil in batches and blend it into the batter so it looks smooth and shiny.
- Pour the batter into the prepared pan and smooth the top. If you had blotted the clementine segments now is the time to add it on top of the batter.
- Bake in the middle rack of the oven for 55-60 minutes till the top is golden brown on top and the cake is pulling away from the sides of the pan.
- Cool in the pan for 5 minutes and then invert it to remove from the pan and cool on a rack.
- If glazing the cake, heat the honey in the microwave for 10 seconds or so on low and brush the honey on top of the cake.Cool and slice the cake and store in air tight containers.