I wanted to make the olive oil ricotta cake from the smitten kitchen cookbook, but the supermarket had no ricotta. However, I remembered reading in Deb’s introduction to the cake that it was a variation on a yogurt cake. So I thought, why not just use yogurt? I kept all the other ingredients the same and made a simple rhubarb compote to dollop on top of the cake just before eating. This isn’t too unhealthy as far as cakes go: yogurt and olive oil’s health benefits balance out the sugar and white flour, in my opinion.
It’s a really nice cake. Light, subtle, lemony flavor. Stays moist from the yogurt. Good plain or doused with rhubarb compote. Just really really nice.
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Yogurt Olive Oil Cake with Rhubarb Compote
- 1 cup low fat Greek-style yogurt
- 1/3 cup olive oil
- 1 cup granulated sugar
- zest of 1 lemon
- 2 eggs
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2-3/4 cup brown sugar
- 2 lbs fresh rhubarb, roughly chopped
- 3 cardamom pods
- 1 cinnamon stick
- 2-3 spheres of whole allspice
- dash of ground ginger
- Preheat the oven to 350F (175C). Oil or butter a cake or loaf pan.
- In a large bowl, whisk together the yogurt, olive oil, sugar, and lemon zest. Add the eggs one at a time, whisking after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt together. Add to the wet mixture and stir until just combined.
- Pour the batter into the pan and bake for 25-30 minutes, until the top is golden and a knife inserted comes out clean.
- Meanwhile, make the compote: combine all ingredients in a saucepan and simmer, stirring occasionally, over low-medium heat until thickened.
- When the cake is finished, let it cool for 10 minutes before removing it from the pan and/or serving.