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Mediterranean Diet Friendly Cake – Food Wine and Love

Mediterranean Diet Friendly Cake – Food Wine and Love

  • November 19, 2020
  • by

For original article click here

This Mediterranean Diet Friendly Cake is really a tasty cake as well.
I like the idea that you can actually eat a cake that is also friendly to the diet!

Mediterranean Diet Friendly Cake

Mediterranean Diet Friendly Cake

This cake is made with ingredients that are also friendly to the Mediterranean diet.
That means that if you are following the diet itself, you do not have to feel so guilty about eating a cake while you are on the diet.

I must say that there is something else that is so interesting about this recipe.
This cake is not like a regular cake that you would make. What I mean is that the taste of the cake does not warrant the obvious need for a frosting, like other cakes might warrant. This may have something to do with the density of the cake itself.

I have seen similar cakes presented as a tea cake.

I am not so sure that I would be so quick to call it a tea cake so fast.
Not that I do not have anything against tea caked of course.

However, when I think of a tea cake, I think of a cake that someone would enjoy with perhaps, their afternoon tea.
It could be because I am an avid reader of British novels and there is often an afternoon tea gathering with a cake involved.
This cake however, is made with olive oil and thus, is more of a Mediterranean cake in my opinion.

I just mentioned that this cake is made with Extra Virgin Olive Oil.

As you probably already know, every cake is made with a fat. That fat is usually vegetable oil, shortening or maybe butter.
The purpose of that fat is really about adding moisture and a rich texture to a cake with maybe a bit of help in leavening.

However, everyone also probably knows that olive oil is an oil of its own.
That is, olive oil, more importantly extra virgin olive oil, has a more defined taste. That taste is all about the olives that were used in order to make that cake.

Thus, adding extra virgin olive oil to a cake, adds a whole different dimension of taste to the recipe.

While most cakes are about the sugar blending with the moisture of the fat, olive oil brings its own kind of flavor.
Olive oil also affect the texture of the cake and as a result the cake is more dense that an average cake.

This flavor and density brought to this cake thanks to the olive oil really does not need a sweet frosting to balance out the taste of the cake.
In addition, this is a rather easy cake to make as well. I like that it is a more dense cake and thus, I don’t have to worry about how pretty it bakes like I would with a normal cake.

This recipe calls for whole wheat flour.

This is because whole wheat flour is friendly to the Mediterranean diet. However, you are welcome to use regular all purpose flour or an alternative of your choice.

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Mediterranean Diet Friendly Cake

Mediterranean Diet Friendly Cake

Mediterranean Diet Friendly Cake

As mentioned, this cake is made with Extra Virgin Olive Oil.
As you probably already know, every cake is made with a fat. That fat is usually vegetable oil, shortening or maybe butter.
The purpose of that fat is really about adding moisture and a rich texture to a cake with maybe a bit of help in leavening.

Also, this recipe calls for whole wheat flour.
This is because whole wheat flour is friendly to the Mediterranean diet. However, you are welcome to use regular all purpose flour or an alternative of your choice.

Mediterranean Diet Friendly Cake

This recipe works great with a springform pan.
I also like how easy this kind of a pan makes for clean up!

Mediterranean Diet Friendly Cake

  • Preheat your oven to 350 and prep you pan for nonstick. I like to spray with nonstick and dust with a bit of extra flour or sugar.
  • Sift or whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set this bowl aside for a moment.
  • In a mixing bowl, whip together the eggs and sugar until it appears airy and combined.
  • Add the milk, oil, lemon zest, and the vanilla extract to the mixing bowl and mix until combined.
  • We will now add the flour mixture from the first bowl to the mixing bowl by adding half of mixture half at a time, mixing gently between additions. Mix this gently without over mixing.
  • Bake your cake for 55-60 minutes or until a toothpick comes out clean. Allow the cake to cool before removing from the pan.

Thanks so much for visiting!

If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!

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Happy baking, eating, and enjoying life!

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious tasting cake is also a Mediterranean Diet Friendly Cake made with olive oil and whole wheat flour rather than all purpose flour and other oils not friendly to the diet.

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Ingredients

  • Whole Wheat Flour – 2 cups. You may also need extra for dusting later on .
  • Baking Soda– 1 teaspoon.
  • Baking Powder– 1 teaspoon.
  • Salt– 1/2 teaspoon.
  • Eggs- 3.
  • Sugar- 1 cup.
  • Whole Milk- 3/4 cup.
  • Extra Virgin Olive Oil -3/4 cup
  • Lemon Zest– 1 1/2 teaspoons.
  • Vanilla Extract– 1 teaspoon .

Instructions

  • Preheat your oven to 350 and prep you pan for nonstick. I like to spray with nonstick and dust with a bit of extra flour or sugar.
  • Sift or whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set this bowl aside for a moment.
  • In a mixing bowl, whip together the eggs and sugar until it appears airy and combined.
  • Add the milk, oil, lemon zest, and the vanilla extract to the mixing bowl and mix until combined.
  • We will now add the flour mixture from the first bowl to the mixing bowl by adding half of mixture half at a time, mixing gently between additions. Mix this gently without over mixing.
  • Bake your cake for 55-60 minutes or until a toothpick comes out clean. Allow the cake to cool before removing from the pan

Notes

This recipe works great with a springform pan. 

I also like how easy this kind of a pan makes for clean up!

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Nutrition Information:

Yield:

14

Serving Size:

1 slice
Amount Per Serving: Calories: 249Total Fat: 13g

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

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