ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h54m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
- For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
- Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.
EASY YOGURT CAKE
Steps:
- Pre-heat the oven to 350F degrees (180 cm). Grease an 8 inch (20cm) cake pan or a 9½-10 inch (24 cm) bundt pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat the eggs approximately 30 seconds, add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute.
- Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when a toothpick inserted in the centre of the cake comes out dry or with a few crumbs attached). Let cool 15-20 in the pan then move to a wire rack to cool completely. When cool, sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 310 kcal, Carbohydrate 45 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 52 mg, Sodium 32 mg, Sugar 29 g, ServingSize 1 serving
HONEY LEMON CAKE (WITH PHYLLO + GREEK YOGURT)
A healthy, sugar-free Honey Lemon Cake that's moist & refreshing. With a tangy, truly appetizing flavor!
Provided by [email protected]
Categories Dessert
Number Of Ingredients 8
Steps:
- Remove phyllo from its package, separate each phyllo from the other, and lay on your kitchen counter to air-dry for 30 minutes. NOTE: The sheets don't have to lay flat (you can leave them ruffled) as they will be torn into pieces later on.
- Meanwhile, in a large mixing bowl, whisk the eggs to get a bit foamy. Add the Greek yogurt, and whisk to combine.
- In a small mixing bowl, whisk together 100 grams / 3.5 oz of the honey along with the oil, baking powder, vanilla extract, and the lemon zest. Then incorporate into the egg mixture.
- Preheat oven to 160°C / 320°F.
- Take the phyllo and tear it into small pieces with your hands and start adding it into the batter. Toss each piece of phyllo right into the batter, giving a good stir as you go, so the pieces won't stick together. Keep doing this until you mix all the phyllo into the batter. NOTE: If phyllo sheets aren't separated from each other they won't bake properly.
- Grease a round 26 cm / 10-inch round pan with some oil or cooking spray. And add the cake batter.
- Bake for 40-50 minutes until deep-golden on top.
- While the cake is baking, add remaining honey in a saucepan along with 220 ml water and the lemon juice. Whisk to combine and then heat over high heat. Once it starts to boil, reduce heat to medium-low and simmer for 5-10 minutes until it starts to thicken a bit. Remove from heat and set aside. NOTE: Make sure you use a large enough saucepan so the honey won't spill out of it when it starts to boil.
- Once the cake is baked pour the hot honey syrup all over using a ladle. It may look like a lot but it will soak it all up slowly.
- Let cake reach room temperature before refrigerating.
- Cut into 10-12 pieces and serve!
Nutrition Facts : ServingSize 1 piece, Calories 397 kcal, Carbohydrate 51 g, Protein 6 g, Fat 22 g, SaturatedFat 17 g, Cholesterol 67 mg, Sodium 40 mg, Fiber 1 g, Sugar 47 g
VANILLA YOGURT CUPCAKES WITH STRAWBERRY FROSTING
These vanilla yogurt cupcakes are made with yogurt and topped with strawberry frosting. They are fluffy, moist, and perfectly light!
Provided by Jen Sobjack
Categories Cupcakes
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
- In a medium bowl, whisk the flour, baking powder, and salt together until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
- Gradually beat in the eggs, one at a time, mixing well after each addition. Stop to scrape down the sides and bottom of the bowl as needed. Beat in the vanilla.
- Add half the flour mixture and mix at low speed until almost combined. Add the yogurt and continue to mix until almost combined. Finally, add the remaining flour mixture and mix just until combined.
- Divide the batter between the prepared muffin cups and bake for 20-25 minutes. While cupcakes are baking, begin preparing the strawberries for the frosting - see instructions below.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before frosting.
- Add strawberry puree to a small saucepan. Cook over medium-high heat, stirring occasionally until the puree has reduced to 2-3 tablespoons.
- Remove from heat and transfer to a small bowl. Allow the puree to cool completely, stirring every so often.
- Once the puree has cooled, add the butter to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl using an electric hand mixer. Beat on medium-high speed until creamy and pale in color, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
- Add the salt and half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the puree and beat at medium-low speed until fully mixed in.
Nutrition Facts : Calories 420 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 182 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HONEYED YOGURT CHEESECAKE
Steps:
- For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
- In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!)
- Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt.
- Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan.
- Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter.
- For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.
HONEY LEMON YOGURT CAKE
Make and share this Honey Lemon Yogurt Cake recipe from Food.com.
Provided by Tarteausucre
Categories Dessert
Time 1h20m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
- Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
- Remove lemon peel and stir in the lemon juice.
- Set pan aside to cool.
- Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
- Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
- Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
- Add remaining butter and yogurt cheese.
- Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
- In another bowl: Beat the egg whites until stiff.
- Add 1/3 to the yogurt batter and gently fold inches
- Carefully fold remaining whites into batter.
- Spread into cake pan and bake for 35 minutes.
- Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.
Nutrition Facts : Calories 372.3, Fat 7.6, SaturatedFat 4.2, Cholesterol 85.8, Sodium 87.3, Carbohydrate 75.4, Fiber 0.7, Sugar 59.1, Protein 4.5
YOGURT CAKE
This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
- Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
- In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
- Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
- Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
YOGURT & HONEY CUPCAKES
Make and share this Yogurt & Honey Cupcakes recipe from Food.com.
Provided by Candace Michelle 2
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- In a medium-sized mixing bowl, mix honey and melted butter together.
- Beat in eggs, one at a time.
- Stir in vanilla and Greek yogurt.
- In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly mix the flour mixture into the honey mixture until smooth.
- Fill cupcake liners 3/4 full.
- Bake at 350 F for 20 minutes or until a toothpick comes out dry.
- Allow cupcakes to cool.
- Just before serving, top with Greek yogurt and drizzle with honey.
More about "yogurt honey cupcakes food"
HONEY YOGURT CAKE - CIAMBELLA YOGURT CAKE • KEEPING …
From keepingitsimpleblog.com
4.7/5 (3)Total Time 35 minsCategory Breakfast, DessertCalories 287 per serving
HONEY CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
4.4/5 (16)Total Time 25 minsCategory DessertCalories 204 per serving
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, baking powder, baking soda, and salt.
YOGURT CAKE - THE QUEEN OF DELICIOUS
From thequeenofdelicious.com
Reviews 23Estimated Reading Time 2 minsCategory Baking, BreakfastTotal Time 50 mins
- Measure yogurt, oil, honey, eggs and vanilla powder in a medium sized mixing bowl and whisk together.
GREEK YOGURT HONEY CUPCAKES RECIPE - RECIPES.NET
From recipes.net
Cuisine GTotal Time 1 hrCategory CupcakesCalories 158 per serving
SOFT YOGURT, ALMOND AND HONEY CAKE | OIKOS CANADA
From oikos.ca
Servings 6Category Desserts
10 BEST GREEK YOGURT AND HONEY CAKE RECIPES | YUMMLY
From yummly.com
HONEY YOGURT LOAF - HONEST COOKING - RECIPES
From honestcooking.com
Servings 8-10Category Baking, CakeAuthor Veronica LaveniaEstimated Reading Time 1 min
HONEY CAKE RECIPE | HOW TO MAKE EGGLESS BAKERY STYLE HONEY ...
From hebbarskitchen.com
Ratings 259Servings 8Cuisine IndianCategory Dessert
- firstly, prepare honey syrup by dissolving 2 tbsp sugar in ¼ cup water. boil the sugar syrup for 2 minutes
- further prepare jam mixture my taking ½ cup strawberry jam and 1 tbsp honey in a pan. mix well.
HONEY YOGURT CAKE WITH BERRIES - HARVEST AND HONEY
From harvestandhoney.com
Estimated Reading Time 2 mins
- Preheat your oven to 350 degrees F. Spray a 9 X 4-inch loaf pan or an 8 x 8-inch square pan with non-stick spray or grease it with butter.
- In a separate bowl, whisk together the sugar, honey, yogurt, vanilla, oil, and eggs. Stir until well combined. Using a spatula, gently fold the dry ingredients into the wet, being careful not to overmix. Just go until the dry bits are all gone.
- Fold in the berries. Pour the batter into your pan and bake, rotating halfway through, until golden brown – 55 to 60 minutes. Test with a knife or cake tester to check for doneness. We’re looking for golden brown and springy on top. Let the cake cook almost completely before removing it from the pan.
RUSSIAN HONEY CAKE WITH SOUR CREAM AND NATURAL YOGURT
From foodtempel.com
Ratings 3Category Cake, PiesCuisine Russian RecipesTotal Time 4 hrs 35 mins
- Heat honey in a microwave-safe bowl in the microwave for about 2-3 minutes to make it liquid and let cool slightly.
YOGURT CAKE WITH HONEY RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 1 hr 10 mins
YOGURT-BASED SPONGE CAKE - 46 RECIPES | TASTYCRAZE.COM
From tastycraze.com
4.4/5 (5)
COOK THIS: GLAZED LEMON, YOGURT AND OLIVE OIL POUND CAKE ...
From thewhig.com
Author Laura Brehaut
YOGURT AND HONEY OLIVE OIL CAKE - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (4)Category DessertCuisine AmericanTotal Time 55 mins
YOGURT AND HONEY OLIVE OIL CAKE – LA TOURANGELLE
From latourangelle.com
4/5 (24)Total Time 10 minsServings 8
YOGURT AND HONEY OLIVE OIL CAKE - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
GREEK YOGURT HONEY CAKE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4.9/5 (18)Servings 10Cuisine Eastern EuropeanCategory Cake
EASY AND TASTY GREEK YOGURT HONEY CUPCAKES | …
From youtube.com
YOGURT HONEY CUPCAKES RECIPES
From tfrecipes.com
10 BEST GREEK YOGURT AND HONEY CAKE RECIPES - YUMMLY
From yummly.co.uk
HONEY LEMON YOGURT CAKE RECIPES
From tfrecipes.com
10 BEST GREEK YOGURT AND HONEY CAKE RECIPES | YUMMLY
From yummly.com
HONEY YOGURT CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
HONEY AND YOGURT CHEESECAKE - CHARLOTTE PUCKETTE
From charlottepuckette.com
GREEK YOGURT HONEY CUPCAKES RECIPE | RECIPES.NET | RECIPE ...
From pinterest.ca
HOW TO MAKE YOGURT CAKE RECIPES - PAINLESS COOKING
From painlesscooking.com
18 EASY AND TASTY YOGURT HONEY CAKE RECIPES BY HOME COOKS ...
From cookpad.com
FLAVORED YOGURT - RECIPES | COOKS.COM
From cooks.com
HONEY LEMON YOGURT CAKE | SHERI SILVER - LIVING A WELL ...
From sherisilver.com
YOGURT AND HONEY TORTE WITH ROASTED GRAPES RECIPE
From telegraph.co.uk
GREEK YOGURT HONEY CUPCAKES RECIPE | RECIPES.NET | RECIPE ...
From pinterest.ca
YOGURT HONEY DRINK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
10 EASY AND TASTY YOGURT HONEY CAKE RECIPES BY HOME COOKS ...
From cookpad.com
YOGURT LEMON CAKE - DIMITRAS DISHES
From dimitrasdishes.com
RECIPES | BEE MAID HONEY LTD.
From beemaid.com
WATCH LEMON HONEY CAKE WITH NOOSA HONEY YOGURT WHIPPED ...
From bonappetit.com
ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE RECIPE ...
From kitcheninfinity.com
GREEK HONEY YOGURT CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love