No matter the occasion, this fruit, and yogurt-based treat is a must-have on your coffee table. It is deliciously moist with an almost pudding-like consistency and is put together in no time.
Happy Valentine's Day, my friends!!!!
Whether you go all out to surprise your loved ones and friends, or you ignore this day, this sweet bite is worth making!
This cake is unusual—I'll admit. It contains a different consistency from any other cakes I typically make. In this recipe, I use a little more liquid versus dry ingredients to create that denser and moister consistency purposely. It appears to be spongy when it comes out of the oven but is soft and verging on a bread pudding texture. It is, however, not heavy and offers that right amount of sweetness that feels guilt-free. The orange and banana combined with the yogurt give it an excellent tangy and moist taste.
It is so easy to make and can serve well as a breakfast cake, tea or coffee snack, or in this case a little Valentine's bite. My daughter thinks this cake contains marshmallows because of its soft, and moist consistency. Therefore, at home, this is sometimes called the "Marshmallow Cake."
What makes this dessert so special?
- The texture of this beautiful treat is somewhere in between a cake and a bread pudding. Unique.
- The fruits add a pleasant natural sweetness and combine well with the yogurt.
- It is a quick recipe that does not require a lot of work.
- You can serve it as a breakfast or brunch cake, dessert or afternoon snack.
- It is a perfect sharing recipe.
- You can store leftovers in an airtight container in the fridge without drying it.
Oranges in baking:
When adding oranges in baking, I prefer to add as much as possible of the white pith—it is high in fiber and vitamin C. It is a little bit too bitter when eating a freshly peeled orange, but you won't taste its bitterness when combined with the rest of the ingredients in this cake.
Presentation:
This cake can become a sweet Valentine's treat with just a few decorations. To get the white heart on top of the cake, as shown in the picture, I used a large heart-shaped cookie cutter—but you can draw your own—and filled it with sprinkled coconut sugar and small coconut shreds. What better way to tell someone that they got a piece of your heart!
If you try this recipe let me know. Leave a comment and don't forget to tag a photo #mychefsapron so I can see your creations. Enjoy my friends!
ORANGE-BANANA YOGURT CAKE
Make this healthy yogurt cake filled with fruits such as banana and orange. Every bite is deliciously moist and melts in your mouth—a perfect snack or dessert with your favorite hot drink!
Ingredients
- 2 cups sprouted Spelt flour, plus more to coat the pan
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ½ cup coconut sugar, plus more to sprinkle the cake
- 1 orange
- 1 banana, peeled
- 1 cup plain yogurt, like organic Bulgarian or Greek yogurt
- ½ cup maple syrup
- 1 egg
- ¼ cup organic butter, melted, plus more to grease the pan
Instructions
- Preheat the oven to 350 ℉/180 ℃.
- Combine the flour, salt, baking powder and coconut sugar in a large bowl.
- With a peeling knife, peel the orange, only cutting away the outer part and leaving as much as possible the white pith of the orange. Further cut the peeled orange and peeled banana in half.
- In a Vitamix (or similar blender), combine the orange, banana, yogurt, maple syrup, and egg. Start blending on low, then immediately move the speed setting to high for a couple of seconds, until you have mixed all the ingredients into a liquid. Add to the dry ingredients together with the melted butter and stir well to combine; mixture will be very wet.
- Grease the inside of a 9-inch square pan with a little butter, then shake in a bit of flour and tap out the excess. Spread the cake batter evenly in the pan. Bake in the center of the oven for 55 to 60 minutes and the cake is golden brown. The cake should be firm at the top. Note that the cake will not be dry, but still slightly wet inside.
- Take the cake out of the oven and let it completely cool. If preferred, sprinkle coconut sugar on top of the cake before serving. I usually cut it into 9 equal squares.
- Place any remaining cake in an airtight container and store in the refrigerator.
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