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Add a photoThis is a Greek yogurt based orange cake, with a savoury twist of rosemary and a kick of lemon zest on top.
This was made in a 13.5 x 8" pan and cuts into 20 squares.
http://hungryjenny.blogspot.com/2010/10/butter-free-orange-and-rosemary-cake.html
Ingredients
- Juice and zest of 1 orange
- Zest of 1 lemon
- 2 tbsp rosemary leaves (fresh is better, but dried is fine)
- 250g Greek yogurt
- 125ml olive oil
- 200g sugar
- 2 eggs
- 1 tsp vanilla extract
- 275g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
Directions
- Whisk the egg and sugar in a bowl, followed by the orange juice and zest.
- Sift the flour, baking powder and bicarbonate of soda into a separate mixing bowl.
- Fold in the orange mixture, then mix in the yogurt and oil until well combined.
- Stir in the rosemary then pour into a lined tray.
- Smooth over with a knife, then sprinkle over the lemon zest evenly.
- Bake at 180 degrees C for 30-35 minutes until you can pull out a toothpick clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 20 servings | |
| Calories 156 | |
| Calories from Fat 60 | 38% |
| Total Fat 6.74g | 8% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 138mg | 6% |
| Potassium 45mg | 1% |
| Total Carbs 21.58g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 10.89g | 7% |
| Protein 2.43g | 4% |
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