Moroccan orange almond yogurt cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.8
- Total Fat: 5.9 g
- Cholesterol: 62.7 mg
- Sodium: 123.8 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.9 g
- Protein: 5.3 g
View full nutritional breakdown of Moroccan orange almond yogurt cake calories by ingredient
Introduction
A moist dessert cake - a reasonably low fat way to indulge cravings for something sweet. My nutritional analysis is based on using fruit sugar (or granulated fructose). This saves calories because you use 1/3 less than ordinary sugar. However, granulated sugar can be used, - just add little more. A moist dessert cake - a reasonably low fat way to indulge cravings for something sweet. My nutritional analysis is based on using fruit sugar (or granulated fructose). This saves calories because you use 1/3 less than ordinary sugar. However, granulated sugar can be used, - just add little more.Number of Servings: 12
Ingredients
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130g granulated fruit sugar
100g almond meal
50g white bread crumbs
1.5 tsp baking powder
200 ml natural 0% fat yogurt
4 whole eggs
1 orange
1 lemon
50g fruit sugar (for syrup topping)
Directions
Makes 12 servings.
Prepare the cake tin (8-9 inch diameter or 8 inch square).
Preheat oven to 150 degrees C.
Mix the sugar, almond meal, breadcrumbs and baking powder in a bowl. Grate in the zest of the lemon and orange.
Measure the yogurt into a large jug, then add the eggs and whisk with a fork until amalgamated.
Stir the wet ingredients into the dry and mix quickly. Pour the batter into the prepared tin.
Bake for about 40-45 minutes, until browned and set. Fruit sugar tends to brown more quickly than ordinary, so you may need to cover the cake before the end of the cooking time and/or lower the oven temperature.
While cake is cooking, prepare the syrup by mixing the juice of the lemon and orange with 50g fruit sugar and heat gently to dissolve. Then boil for 3 minutes.
When the cake is cooked, remove from the oven, prick with a skewer or cocktail stick and pour the syrup over.
Allow to cool in the tin before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user THALIA100.
Prepare the cake tin (8-9 inch diameter or 8 inch square).
Preheat oven to 150 degrees C.
Mix the sugar, almond meal, breadcrumbs and baking powder in a bowl. Grate in the zest of the lemon and orange.
Measure the yogurt into a large jug, then add the eggs and whisk with a fork until amalgamated.
Stir the wet ingredients into the dry and mix quickly. Pour the batter into the prepared tin.
Bake for about 40-45 minutes, until browned and set. Fruit sugar tends to brown more quickly than ordinary, so you may need to cover the cake before the end of the cooking time and/or lower the oven temperature.
While cake is cooking, prepare the syrup by mixing the juice of the lemon and orange with 50g fruit sugar and heat gently to dissolve. Then boil for 3 minutes.
When the cake is cooked, remove from the oven, prick with a skewer or cocktail stick and pour the syrup over.
Allow to cool in the tin before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user THALIA100.
Member Ratings For This Recipe
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CD8576432
