This healthy Mediterranean dessert with whole oranges is loaded with the healthy benefits of whole oranges, protein-packed with almonds, eggs and yogurt and made even better for you with the antioxidant powers of extra virgin olive oil in the batter and crunchy, juicy, flavorful pomegranate seeds decorating the top. What a healthy way to have your cake and eat it too! 1 orange, including skin, processed into finely minced slurry 4 large eggs 1 cup sugar 1 cup flour 1 cup almond meal 2 tsps baking powder ⅓ cup (80 ml) mild extra virgin olive oil 1 tsp almond extract ⅓ cup plain non-fat yogurt Sliced orange segments or rounds for garnish Pomegranate seeds for garnish Orange Blossom Honey for garnish Serves 8 • Preheat the oven to 350°F (180°C). • Grease a 9-inch (23-cm) springform pan, spray with non-stick and line the base with parchment paper. • In a large bowl, blend the eggs and sugar on a high speed until light and fluffy, about 6-7 minutes. • Add the flour, almond meal and baking powder and stir to incorporate. • In a separate bowl, blend together orange slurry, yogurt, olive oil and extract. • Add the wet mixture to the batter and stir well. • Pour the batter into the prepared pan. • Bake until the top is golden brown and a skewer inserted into the center comes out clean, about 50 minutes. • Transfer the pan to a wire rack and let cool for 10 minutes. • Run a thin-bladed knife around the edge of the pan to loosen the cake sides, then remove the springform ring. Let cool completely. Decorate with peeled orange segments, pomegranate seeds and drizzle with orange blossom honey.
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Dessert Recipes