ORANGE YOGURT CAKE
This light and moist orange yogurt cake is perfect for breakfast or dessert. Serve it up with fresh fruit and whipped cream or ice cream.
Provided by Chef Dennis Littley
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees
- Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well)
- Mix together the flour, sea salt, baking powder and baking soda in mixing bowl
- In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Make sure the ingredients are well blended and creamy.
- Add in the dry ingredients mixing just enough until well blended with no visible lumps
- Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack.
- Bake for 50-60 minutes. The cake should have a rich golden brown color, if it looks as though the cake is getting too brown you can cover it with foil.
- The cake is done when a toothpick comes out clean from the center.
- Allow to cool for 10 minutes on a wire rack, then remove the outside of the springform pan, allowing to cool for 15 more minutes.
- Remove the bottom and parchment and serve warm with homemade whipped cream and fresh berries.
Nutrition Facts : Calories 338 kcal, Carbohydrate 46 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 194 mg, Sugar 26 g, ServingSize 1 serving
ORANGE-WALNUT CAKE
This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost your mood.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
- 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 oil until just moistened; do not overmix.
- Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
- In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.
Nutrition Facts : Calories 460 g, Fat 25 g, Fiber 2 g, Protein 9 g
ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
- 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 oil until just moistened; do not overmix.
- Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
- In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.
WALNUT-ORANGE CAKE
Provided by Diane Rossen Worthington
Categories Cake Egg Dessert Orange Walnut Winter Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
- Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
- Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
- Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.
ORANGE OLIVE OIL CAKE
Orange zest, orange juice, and Grand Marnier add tons of AMAZING orange flavor to this easy, no-mixer olive oil cake that's unique, refined, and INCREDIBLE!!
Provided by Averie Sunshine
Categories Dessert
Time 2h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
- To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
- Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
- Add the sugar and whisk to incorporate.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
- Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs. **
- Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
- Dust with confectioners' sugar prior to serving.
Nutrition Facts : Calories 583 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 327 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
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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