I've been on a diet for months now and I've been experimenting with all sorts of diet desserts. Most of them aren't worth it. This one is.
This is the perfect cake to dunk in your coffee, in tea, or in a cup of milk. There's no butter, and the whole wheat will help your system digest the sugars much faster.
Credit for the recipe goes to Buonissimo.org, italian blog about cooking.
Here's the original link:
And here's my version of it!
Ingredients for a cake pan of 24cm or about 9 inches diameter:
100gr (1cup) of sugar (I use raw cane sugar)
50gr (1tbsp) of honey
250gr of whole yogurt
200gr (2cups) of all propose flour
100gr (3/4 cups) whole wheat flour
16gr (2 tsp) baking powder
A pinch of salt
OPTIONAL: 200gr (2 cups) of sweetened carob chips, or semisweet chocolate chips or raisins. I chose carob cause I'm allergic to chocolate!
some extra oil and flour to flour the pan.
Step by step:
1. Set the oven to 180 C, 375 F. Flour the pan.
2. In the Kitchen Aid or stand in mixer or whatever you use to whip eggs, whip the eggs, sugar and honey till it turns light in color and fluffy
3. Add the yogurt, being careful not to undo the fluff
4. In a separate bowl mix well all propose flour, whole wheat flour, salt and yeast.
5. Mix the dry ingredients with the wet ones, folding them in, till completely incorporated.
6. At this point if you have any chocolate, carob or raisins, is time to add it in.
7. Pour the mixture in the pan, bake it for 30/40 minutes. Make sure not to open the oven for the first 30 minutes. Baking in the cake pans with the "whole" in the middle is not the simplest thing, it has happened to me that the cake collapsed cause I was being impatient.
You can test with a toothpick to see if it's cooked all the way through: poke the cake in the center, if the toothpick comes out clean it means it's cooked. If it's wet, it's not.
I hope you'll enjoy it as much as me and my guests!