Orange and Clove Greek Yogurt Tea Cake

Orange and Clove Greek Yogurt Tea Cake

Serves 8

Secret Ingredient: Greek Yogurt

This cake has a moist crumb and the rich flavors of cloves and tangy citrus. Perfect for breakfast or with afternoon tea, this cake is not as sweet as most dessert cakes. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients: 
  • For preparing the pan
  • 1 tablespoon butter, for greasing pan
  • 1 tablespoon whole wheat pastry flour, for flouring pan
  • For the cake
  • 1 cup whole wheat pastry flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 2 tablespoons grated orange zest
  • 2 tablespoons lemon zest
  • 6 tablespoons honey
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 cup plain Greek yogurt
  • 2 oranges, cut in sections, drained of juice
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Method: 

Preheat oven to 350°F. Grease a 9-inch round cake pan thoroughly with butter. Sprinkle sides and bottom of pan with flour, shaking and tapping to coat pan evenly. Set aside.

In a medium bowl, whisk together whole wheat pastry flour, whole wheat flour, baking powder, baking soda, cloves and salt. Set aside. In a large bowl, combine sugar with orange and lemon zest. Rub sugar and zest together with your fingers to release the volatile oils of the zest. Stir in honey, eggs and vanilla extract. Beat to combine well. Slowly pour in olive oil and stir to combine. Stir in yogurt. Stir in flour mixture in small batches, taking care not to over mix. The batter will be quite thick.

Pour cake batter into prepared pan. Smooth the batter out by tapping the pan on the counter. Arrange orange sections on top of the batter and press down until you can see just the top of the orange. As the cake bakes, the oranges will sink slightly as the cake rises. Bake until cake is firm and spongy to the touch and lightly browned, 35 to 45 minutes. Cool on a wire rack for 5 minutes. Remove the cake from the pan and cool completely on wire rack. Wrapped tightly, cake will keep 2 to 3 days.

Nutritional Info: 
Per Serving:330 calories (120 from fat), 14g total fat, 3.5g saturated fat, 90mg cholesterol, 280mg sodium, 48g carbohydrate (4g dietary fiber, 23g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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