Description
A moist and light Orange Almond Yogurt Cake oozing with orangey goodness. The best thing about this recipe: it’s healthy! There is no white sugar and only half a cup of all purpose flour. That’s a winner in my book!
Ingredients
- FOR THE CAKE:
- 1 Tablespoon Butter, Plus More To Grease Pan
- ⅓ cups Light Brown Sugar
- ⅓ cups Maple Syrup
- 1 whole Egg
- ½ cups Yogurt
- ½ teaspoons Pure Vanilla Extract
- 1 Tablespoon Orange Zest
- ½ Orange, Juiced
- ½ cups Flour
- ½ cups Almond Flour
- ½ teaspoons Baking Powder
- ⅛ teaspoons Baking Soda
- 1 pinch Salt
- FOR THE ORANGE DRIZZLE:
- 1 Large Orange, All The Zest And Half The Juice
- 1 Tablespoon Maple Syrup
- 1 Large Orange Segmented
Preparation
For the cake:
Preheat oven to 350ºF. Butter an 8-inch round cake pan.
Cream butter with brown sugar and maple syrup. Add egg, yogurt, vanilla, orange zest and orange juice.
Stir flour, almond flour, baking powder, baking soda and salt. Pour into pan. Bake until a cake tester comes out clean, about 20–25 minutes. Let cool on a wire rack.
For the orange drizzle:
Whisk zest, orange juice and maple syrup. Mix in the orange segments. Drizzle on top of the prepared cake and serve.
