Mango Cake With Olive Oil And Greek Yogurt Recipes
MANGO CAKE WITH OLIVE OIL AND GREEK YOGURT
This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.
Provided by Diana Moutsopoulos
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 59.1 g, Cholesterol 42.5 mg, Fat 15.1 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 316.7 mg, Sugar 34 g
ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT
Steps:
- Preheat oven to 375°F. Brush an 8-by-2-inch round cake pan with oil, then dust with flour; tap out excess. Line bottom with parchment; oil parchment. Pulse walnuts in a food processor until finely ground (do not overprocess).
- In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and the oil until just moistened; do not overmix.
- Pour batter into prepared pan, and bake until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely, top side up. Meanwhile, stir together yogurt and confectioners' sugar in a small bowl. Before serving, dust cake with confectioners' sugar, then slice into wedges. Pass sweet yogurt alongside. Garnish yogurt and cake slices with more orange zest, as desired.
- Nutrition Information
- (Per Serving)
- Calories: 442
- Saturated Fat: 11.5g
- Unsaturated Fat: 11g
- Cholesterol: 55mg
- Carbohydrates: 51g
- Protein: 8.5g
- Sodium: 423mg
- Fiber: 2g
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- Cut the mango pulp into cubes and sprinkle it with the juice of ½ lime. Grate the rind of the lime and set aside. Whip the eggs with the turbinado sugar until foamy.
- Incorporate the sifted flour and 1 level teaspoon of baking soda a little at a time. Continue to whip the mixture for 3-4 minutes until it grows in volume. Then add 70 g oil, half of the mango pulp and half of the grated lime rind. Line a metal or silicone cake tin (with an 18 cm diameter) with baking parchment and pour the mixture in.
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