Mango Cake With Olive Oil And Greek Yogurt Recipes
MANGO CAKE WITH OLIVE OIL AND GREEK YOGURT
This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.
Provided by Diana Moutsopoulos
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 59.1 g, Cholesterol 42.5 mg, Fat 15.1 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 316.7 mg, Sugar 34 g
SUPER MOIST OLIVE OIL CAKE
This easy olive oil cake is super moist and is a great base for your favorite flavors.
Provided by Chef Gianna
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F (175C)
- Prepare a narrow and tall mold, either round or rectangular (coat with a little oil and sprinkle with flour). A loaf pan works great.
- Whisk the eggs, sugar, and salt in a large bowl for approximately 30 seconds until well mixed and airy.
- Add the extra virgin olive oil and yogurt, and continue beating.
- Incorporate the baking powder and flour a little at a time. Each time mix until it is all integrated.
- Once all the ingredients are well beaten, pour the cake batter in the mold and bake for 40-45 min (do not open the oven for the first 30 min).
- It is done when it is golden brown and a toothpick comes out clean.
- Turn off the oven and let the cake rest inside with the door open for 15 min. Remove from the oven and let it rest for another 20-30 min before removing from the cake pan.
Nutrition Facts : Calories 335 kcal, Carbohydrate 44 g, Protein 5 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 63 mg, Sodium 195 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 13 g, ServingSize 1 serving
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