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Photo: Leigh Beisch
Active Time:45 minsTotal Time:9 hrs 30 minsServings:12Jump to Nutrition Facts
Active Time:45 minsTotal Time:9 hrs 30 minsServings:12
Active Time:45 mins
Active Time:
45 mins
Total Time:9 hrs 30 mins
Total Time:
9 hrs 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake½cupwhole-wheat pastry flour½cupall-purpose flour½cupyellow cornmeal½teaspoonbaking powder½teaspoonbaking soda½teaspoonsalt2large eggs, at room temperature¾cupgranulated sugar1cuplow-fat plain yogurt, at room temperature2teaspoonsgrated orange zest2tablespoonsorange juice1teaspoonvanilla extract⅓cupextra-virgin olive oilFilling & Topping1cupheavy cream3 ½tablespoonsgranulated sugar, divided¼cuplow-fat plain yogurt2poundsstrawberries, quartered
Cook Mode(Keep screen awake)
Ingredients
Cake
½cupwhole-wheat pastry flour
½cupall-purpose flour
½cupyellow cornmeal
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
2large eggs, at room temperature
¾cupgranulated sugar
1cuplow-fat plain yogurt, at room temperature
2teaspoonsgrated orange zest
2tablespoonsorange juice
1teaspoonvanilla extract
⅓cupextra-virgin olive oil
Filling & Topping
1cupheavy cream
3 ½tablespoonsgranulated sugar, divided
¼cuplow-fat plain yogurt
2poundsstrawberries, quartered
DirectionsTo prepare cake:Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat with cooking spray.Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt in a medium bowl.Beat eggs and 3/4 cup sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until incorporated. Add 1 cup yogurt, orange zest, orange juice and vanilla; beat until combined. Beating on medium-low, slowly add oil, scraping down the sides as necessary. Add the dry ingredients in 2 additions, beating on low just until incorporated. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles.Bake the cake until golden brown and the edges begin to pull away from the sides, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and let cool completely, about 2 hours.To prepare filling & topping:Beat cream in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. Add 1 1/2 tablespoons sugar and beat on medium-high until soft peaks form, 1 1/2 to 2 minutes. Fold in yogurt.Combine strawberries and the remaining 2 tablespoons sugar in a medium bowl. Transfer half to another bowl, cover and refrigerate until ready to serve.Using a bread knife, cut the cooled cake in half. Place the bottom layer on a serving plate, cut-side up. Spoon the remaining strawberries on top. Spread half of the whipped cream over them. Place the remaining cake layer on top, cut-side down. Spoon the remaining whipped cream on top. Cover with plastic wrap and refrigerate for at least 6 hours or up to 4 days.Just before serving, top the cake with the reserved strawberries and their juice.To make ahead:Prepare through Step 7 and refrigerate cake, well wrapped, for up to 4 days.Equipment:9-inch round cake pan, parchment paperOriginally appeared: EatingWell Magazine, June 2021
Directions
To prepare cake:Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat with cooking spray.Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt in a medium bowl.Beat eggs and 3/4 cup sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until incorporated. Add 1 cup yogurt, orange zest, orange juice and vanilla; beat until combined. Beating on medium-low, slowly add oil, scraping down the sides as necessary. Add the dry ingredients in 2 additions, beating on low just until incorporated. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles.Bake the cake until golden brown and the edges begin to pull away from the sides, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and let cool completely, about 2 hours.To prepare filling & topping:Beat cream in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. Add 1 1/2 tablespoons sugar and beat on medium-high until soft peaks form, 1 1/2 to 2 minutes. Fold in yogurt.Combine strawberries and the remaining 2 tablespoons sugar in a medium bowl. Transfer half to another bowl, cover and refrigerate until ready to serve.Using a bread knife, cut the cooled cake in half. Place the bottom layer on a serving plate, cut-side up. Spoon the remaining strawberries on top. Spread half of the whipped cream over them. Place the remaining cake layer on top, cut-side down. Spoon the remaining whipped cream on top. Cover with plastic wrap and refrigerate for at least 6 hours or up to 4 days.Just before serving, top the cake with the reserved strawberries and their juice.To make ahead:Prepare through Step 7 and refrigerate cake, well wrapped, for up to 4 days.Equipment:9-inch round cake pan, parchment paper
To prepare cake:Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat with cooking spray.
Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
Beat eggs and 3/4 cup sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until incorporated. Add 1 cup yogurt, orange zest, orange juice and vanilla; beat until combined. Beating on medium-low, slowly add oil, scraping down the sides as necessary. Add the dry ingredients in 2 additions, beating on low just until incorporated. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles.
Bake the cake until golden brown and the edges begin to pull away from the sides, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and let cool completely, about 2 hours.
To prepare filling & topping:Beat cream in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. Add 1 1/2 tablespoons sugar and beat on medium-high until soft peaks form, 1 1/2 to 2 minutes. Fold in yogurt.
Combine strawberries and the remaining 2 tablespoons sugar in a medium bowl. Transfer half to another bowl, cover and refrigerate until ready to serve.
Using a bread knife, cut the cooled cake in half. Place the bottom layer on a serving plate, cut-side up. Spoon the remaining strawberries on top. Spread half of the whipped cream over them. Place the remaining cake layer on top, cut-side down. Spoon the remaining whipped cream on top. Cover with plastic wrap and refrigerate for at least 6 hours or up to 4 days.
Just before serving, top the cake with the reserved strawberries and their juice.
To make ahead:
Prepare through Step 7 and refrigerate cake, well wrapped, for up to 4 days.
Equipment:
9-inch round cake pan, parchment paper
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)303Calories15gFat38gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
