Friday, February 24, 2017

Greek Yogurt Lemon Cake with Fresh Blueberry-Lime Compote


 You all know I wouldn't make dessert without it containing some fiber (ha!). I blame the dietitian in me. But thankfully this dessert tastes so good that you won't even know that it could be considered a "healthy" dessert. Let's just focus on the flavor - this cake tastes tropical and is light and airy with a cornbread-like texture. It's also super citrus-y, which I love!

If you don't have or can't find coconut flour, simply swap it for all-purpose flour (gluten free or regular).

1. Preheat oven to 350. Coat a round cake pan with olive oil and dust lightly with coconut flour; set aside. 


2. Combine the flour, baking powder and salt in a large bowl. 


3. In a separate bowl, whisk together the yogurt, olive oil, sugar, eggs and lemon zest/juice. 


4. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. 


5. Meanwhile, place the blueberry compote ingredients in a small saucepan and cook over medium heat for 10 minutes. Remove pan from heat and allow to cool. 


6. Once the cake has cooled, slice and top with compote.



Greek Yogurt Lemon Cake with Fresh Blueberry-Lime Compote
Serves 8

All you need:
Cake
1 1/2 cups coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain Greek yogurt 
1/2 cup olive oil
1 cup sugar
3 eggs
Zest and juice of 2 large lemons 

Compote
2 cups fresh blueberries
Zest and juice of 2 limes
1/4 cup sugar

All you do:
1. Preheat oven to 350. Coat a round cake pan with olive oil and dust lightly with coconut flour; set aside. 
2. Combine the flour, baking powder and salt in a large bowl. 
3. In a separate bowl, whisk together the yogurt, olive oil, sugar, eggs and lemon zest/juice. 
4. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. 
5. Meanwhile, place the blueberry compote ingredients in a small saucepan and cook over medium heat for 10 minutes. Remove pan from heat and allow to cool. 
6. Once the cake has cooled, slice and top with compote. 
 

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