Healthy-Orange Walnut Oil Cake with Sweet Yogurt
Serves 6
Using olive oil instead of vegetable oil adds flavor. Be sure to usc plain
olive oil; virgin and extra-virgin don't hold up to high heat. For a tall
and elegant cake, we used an 8-by-2-inch profes sional cake pan. You can
also use a 9 by 1 1/2-inch cake pan.
Cake
1/2 cup olive oil, plus more for pan
11/2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners' sugar for garnish
Sweet Yogurt
1 cup low-fat Greek yogurt
2 tablespoons confectioners' sugar
1. Preheat oven to 375°. Brush cake pan with oil, line bottom with parch
ment; oil and flour parchment and pan. Place walnuts in food processor and
pulse until finely ground (be care ful not to overprocess); set aside.
2. In a large bowl, whisk together or ange 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.
3. 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
min utes; transfer to a cooling rack to cool completely.
4.1n a small bowl, stir together yogurt and confectioners' sugar. Before
serv ing, dust cake with confectioners' sug ar. Serve with sweet yogurt
garnished with orange zest, if desired.
PER SERVING: 460 calories; 9 g protein; 25 g fat; 53 g carb; 2 g fiber
Body + Soul Decenber 2008
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