Since I began training for the Couch to 5K running program with Joy and Denise, I’ve been motivated to also adapt to healthier diet. While that doesn’t mean no cake, it does mean new cake: orange almond yogurt cake.
Three years ago I lost a considerable amount of weight only to promptly gain 110% of it back.
When I was dieting, I ate a lot of fake food: processed cheese slices, high-fructose corn syrup laden breads, sugar-free this, sugar-free that.
I’m not against these things but when I have the option, I typically choose not to eat them. Even though I might be a bit heavier than I used to be, I know that my body is healthier.
Irregardless of my healthy diet, I do have skinny jeans to fit into, hence the running. Also, hence portion control. It’s no secret (well, now it isn’t) that I can’t be trusted alone in a contained space with chocolate chip cookies. Yes, my apartment counts as a contained space.
This is where cake comes in.
Cake, unlike cookies, which are so utterly pop-in-your-mouth-able, requires a plate.
You have to eat it with a fork (being subjective, here).
You need a knife to cut that slice of said cake.
All of that equipment: fork, plate, knife, have to be rinsed and placed in the dishwasher, providing you are lucky enough to have this dishwasher in question.
The moral of the story here: when I want sweets, I’m much more likely to exercise good judgment (translation: eat like a civilized person) when there is effort involved in the procurement of said baked good.
Plus, some cakes, like Martha Stewart’s Orange-Almond Yogurt Cake, are so good, that all you need is a sliver to satisfy.
- 12 tablespoons (1½ sticks) unsalted butter, softened, plus more for pan
- 1⅔ cups sugar
- 6 wide strips orange zest, plus 1 tablespoon finely grated zest
- ¾ cup semolina flour
- ¾ cup all-purpose flour (spooned and leveled)
- ½ cup blanched almonds, finely ground in a food processor
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs plus 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup Greek yogurt (full-fat), plus more for serving
- Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. In a small saucepan, combine ⅔ cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.
- In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
- Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate.
- Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.
11 Comments
Steve
August 20, 2010 at 11:15 amAll the recipes are easy and delicious. This blog always has the most interesting ideas.
Chelsea Talks Smack
November 13, 2009 at 5:42 pmWow, that looks delish, i’m salivating
Nutmeg Nanny
November 12, 2009 at 10:12 pmWow good luck on the run! Keep up your hard work:) I’m also with you on cake. It’s a lot more work to get a slice of cake than it is to grab a cookie off a plate.
theteachercooks
November 12, 2009 at 3:23 pmThis looks like a great dessert. Good for using with my students. Thanks
kat
November 12, 2009 at 10:24 amCrazy that a diet had you eating such bad processed foods. My portion control is to do small batch baking, if I only bake 4 cookies then there are no extras to eat 😉
April Marie (Girl Japan)
November 12, 2009 at 8:36 amMe too, me too.. but I’m not running a 5k, I can only do a moderate job… of jogging for a mile a day..
Heidi Renée
November 12, 2009 at 12:22 amI’ve been known to eat an entire batch of cookies in a day or two.
Sandie (Inn Cuisine)
November 11, 2009 at 11:57 pmRunning? Sure, I run too: to the grocery store, bathroom, sales on consumables…
lol…ok, all kidding aside, that Martha Stewart sure has some yummy recipes. This cake definitely appears to be one of them!
Daryl
November 11, 2009 at 7:46 pmyou have been holding out on me! That looks luscious!
mandy
November 11, 2009 at 7:03 pmThis sounds delicious. I am the same way in the cookies vs. cake situation. Sometimes cake is just much more effort than I’m willing to put forth.
thatShortChick
November 11, 2009 at 5:49 pmyou write in 435480 different places, work full-time, meet with clients, and is now training for a 5K?
HOW DO YOU DO IT??!
also, the cake looks so moist!