Citrus Olive Oil Cake with Raspberry Sauce and Honey-Lemon Yogurt
- Vegetable recipes
- Low sodium
- Low fat
- Vegetarian
Ingredients
- Citrus Olive Oil Cake:
- 2 cups (500 mL) cake-and-pastry flour
- 2/3 cups (150 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) extra-virgin olive oil
- 1 tbsp (15 mL) finely grated candied orange rind
- 1/3 cup (75 mL) orange juice
- 2 tsp (10 mL) finely grated lemon rind
- 2 tbsp (30 mL) lemon juice
- 2 tsp (10 mL) vanilla extract
- 8 egg whites
- 3 tbsp (45 mL) icing sugar
- Honey-Lemon Yogurt:
- 1-1/2 cups (375 mL) nonfat yogurt
- 1/4 cup (60 mL) liquid honey
- 1 tsp (5 mL) lemon rind
- 1 tbsp (15 mL) lemon juice
- Raspberry Sauce:
- 1 pkg (600 g) frozen raspberries
- 1/3 cup (75 mL) orange juice
- 1/3 cup (75 mL) granulated sugar
Preparation
Honey-Lemon Yogurt: Place yogurt in sieve lined with 2 layers of cheesecloth or 1 of paper towel. Let drain for at least 2 hours or for up to 24 hours; discard liquid. Whisk together yogurt, honey and lemon rind and juice; refrigerate.
Citrus Olive Oil Cake: In large bowl, whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together oil, orange and lemon rinds and juice, and vanilla. Beat into flour mixture until thickened and smooth; set aside.
With electric mixer, beat egg whites until foamy; 1 tbsp/15 mL at a time, beat in icing sugar until egg white mixture is in stiff glossy peaks. Stir one-third of the egg white mixture into flour mixture; fold in remaining egg white mixture.
Grease 10-inch/25 cm tube pan; line bottom with parchment paper, then flour side and tube. Scrape in batter; swirl knife through batter to remove air pockets. Bake in centre of 350°F/180°C oven until cake tester inserted in centre comes out clean, about 40 minutes. Invert pan onto rack; let cool completely. Run knife around cake edges; turn out cake.
Raspberry Sauce: Meanwhile, in saucepan, bring raspberries, orange juice and sugar to boil; reduce heat to medium and simmer, stirring, until raspberries fall apart. Strain through fine sieve over bowl, pressing raspberry pulp through sieve and discarding seeds. Let cool; refrigerate until chilled, about 2 hours.
Just before serving, plate individual wedges of cake; drizzle with Raspberry Sauce and top with dollop of Honey-Lemon Yogurt.
Makes 16 servings.
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