Desserts Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/desserts/ Mediterranean Recipes & Lifestyle Wed, 25 Sep 2024 22:56:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg Desserts Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/desserts/ 32 32 Roasted Grapes with Sherry and Thyme https://www.themediterraneandish.com/roasted-grapes/ https://www.themediterraneandish.com/roasted-grapes/#comments Wed, 02 Oct 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=94865 Easy roasted grapes recipe with olive oil, sherry vinegar, black pepper, and thyme, as well as all the delicious ways to use roast grapes.

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Once you make this sweet and savory roasted grapes recipe, you’ll want to put them on everything, from easy-yet-elegant desserts, next-level salads and toasts, cheese boards, roast meat, and beyond! 

An overhead photo of roasted grapes with sherry and thyme on a plate with a spoon.
Photo Credits: Mark Beahm

I love simple tricks that spruce up a meal. It can be as simple as finishing with sea salt flakes, or even just using an ingredient in a new color to bring an element of surprise to dinnertime. (Rainbow Carrots are automatically fancier, for example!) Roasted grapes are one of those tricks for me. Not only do these soft and sweet bursts of flavor impress, but they’re effortless and just plain delicious. 

Cooking grapes may be a little unexpected, but we roast all kinds of other fruits. We bake pears with sweet potatoes for a sweet-savory holiday side, or load apples with warming spices for an easy and cozy dessert. Why not grapes?

Raw grapes are a snappy and refreshing snack, but when roasted, they transform into an elegant and elevated treat. Roasting caramelizes the grapes, concentrating their flavor and creating a jammy texture.

Roasted grapes are also versatile. My favorite way to serve them is as a snack or appetizer with creamy burrata and toast. They also make an easy appetizer, add sweetness to salads and grilled meats, garnish a dessert, and revitalize leftovers.

Like Quick Roasting Tomatoes, this simple technique is also a great way to salvage grapes that are a little past their prime. If they’re no longer crisp enough for snacking, I throw them in a roasting pan and watch them transform into jammy gems of sweet-tart goodness.

Table of Contents
  1. Ingredients for Roasted Grapes
  2. How to Make Roasted Grapes
  3. Ways to Mix it Up 
  4. How to Use Roasted Grapes
  5. Add Roasted Grapes to These Recipes
  6. Roasted Grapes Recipe
Ingredients for roasted grapes including grapes, olive oil, sherry vinegar, salt, black pepper and fresh thyme.

Ingredients for Roasted Grapes

While you could just roast grapes on their own to a delicious effect, I like to add herbs, olive oil, and vinegar for a boost of flavor. Here’s what you need:

  • Seedless table grapes: I like the balance between sweet and tart that red grapes have, but you can use green, red, black, or a mix.
  • Extra virgin olive oil: Olive oil adds richness and prevents the grapes from sticking to the pan. Use a high-quality extra virgin variety for the best flavor. 
  • Sherry vinegar: A splash of sherry vinegar adds acidity to balance the sweetness of the roasted grapes, as well as complexity. Sherry vinegar has extra depth with a caramel, vanilla flavor.
  • Salt and pepper: Enhances the flavor of the grapes.
  • Fresh thyme: Thyme perfumes the grapes with its herbaceous, aromatic flavor. You can substitute with fresh rosemary sprigs or sage leaves.
A close up of roasted grapes with sherry and thyme.

How to Make Roasted Grapes

I don’t even bother with a bowl. Simply combine everything right in the pan while the oven preheats. After 25 minutes of roasting, the grapes typically burst and will just begin to char. Here’s how to make them:

  • Get ready: Preheat the oven to 425°F.
  • Season the grapes: Add 3 cups (about 1 pound) of grapes to a baking sheet and toss with 1 1/2 tablespoons olive oil, 1 1/2 tablespoons vinegar, 1/4 teaspoon salt, and a good grind of black pepper. Add a few sprigs of thyme.An overhead photo of grapes with sherry and thyme in a baking pan before being roasted.
  • Roast: Bake in the hot oven for 20 minutes, or until the grapes start to burst and char in places. Serve as a side, on toast, with cheese—see more ideas below. An overhead photo of roasted grapes with sherry and thyme in a baking pan.

Ways to Mix it Up 

Depending on your taste and how you’ll serve them, there are countless ways to flavor roasted grapes. You can adapt this recipe using whatever grapes you have on hand, your favorite vinegar, adding extra sweetness, or changing out the herbs.

  • Use different grapes. You can roast green, red, or black grapes or a mix of all three. Concord grapes are also good for roasting.
  • Try different herbs. A few sprigs of fresh thyme or rosemary, or a few leaves of fresh sage all pair well with grapes. You can try 1 teaspoon of fennel seed or anise. You can substitute fresh herbs with one teaspoon of dried rosemary, thyme, or herbes de Provence.
  • Use a different vinegar. Try Balsamic vinegar (rich, complex caramel flavor), red wine vinegar (warm fruity flavor), or white wine vinegar (bright, light flavor). You could also substitute the vinegar for lemon or orange juice, or finish with a drizzle of Balsamic Glaze.
  • Add more sweetness. If you plan on using roasted grapes on a dessert, or you prefer them a little sweeter, add a tablespoon of sugar, brown sugar, or maple syrup.
  • Add nuts. After roasting, add chopped toasted walnuts, pecans, or pine nuts for a nutty crunch.
An overhead photo of roasted grapes topped with burrata, sherry and thyme in a bowl with a spoon next to slices of toasted bread on a wooden tray.

How to Use Roasted Grapes

Roasted grapes are a versatile addition to any course from savory to sweet, or a delicious snack in their own right. Here are some of my favorite ways to use roasted grapes:

  • With burrata or on a cheese plate: My favorite and easiest way to use roasted grapes is alongside a ball of creamy burrata and some crackers or croûtes. Make sure to spoon the juices from the roasting pan over the burrata for extra flavor. You can also add them to a Cheese Board. For a fancier presentation, leave the grapes on the vine when you roast them.
  • On ricotta toast: Roasted grapes served on top of whipped ricotta spread over crusty bread make a sweet and savory, creamy and crunchy, snack. Ricotta toasts with roasted grapes are an easy but impressive appetizer I love to put together for guests.
  • In a salad: Roasted grapes add a pop of sweetness to salads. I love how they pair with peppery arugula. I made a salad with arugula, mozzarella, pine nuts, and roasted grapes, and dressed the salad with the pan drippings. You can add them to your favorite salad recipe, replacing or in addition to the fruit already called for. Try adding roasted grapes to this Celery Salad or extend the season of this Summer Berry Salad by replacing the berries with roasted grapes.
  • With roasted or grilled meat: Serve roasted grapes as a condiment for roasted meat, like chicken, pork, lamb, beef, or even a steak. Add a spoonful of roasted grapes to servings of Garlic Herb-Crusted Rack of Lamb or try the magical combination of grapes and Dijon mustard with this Skillet Garlic Dijon Chicken.
  • With roasted vegetables: You can add the grapes to roast alongside veggies or add them to spruce up leftover vegetables from earlier in the week. I especially love them with Roasted Cauliflower or Roasted Fennel.
  • On dessert: Serve roasted grapes with dessert, like ice cream or frozen yogurt, or on the side of a slice of cake, like this Yogurt Cake.

Add Roasted Grapes to These Recipes

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A close up of roasted grapes with sherry and thyme.
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Roasted Grapes

This simple roasted grapes recipe is an easy way to add restaurant-style flair to toasts, appetizers, roast meats, and beyond. And feel free to swap out the flavors: add a clove of garlic, sub in rosemary or sage in place of thyme–the list goes on.
Course Side
Cuisine Mediterranean
Diet Gluten Free, Low Lactose
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 (as a side or garnish)
Calories 125.6kcal
Author Mark Beahm

Ingredients

  • 3 cups about 1 pound seedless table grapes
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • A few sprigs fresh thyme

Instructions

  • Get ready: Preheat the oven to 425°F.
  • Season the grapes: Add the grapes to a baking sheet and toss with the olive oil, vinegar, salt, and a good grind of black pepper. Add the thyme sprigs.
  • Bake: Bake for 20 minutes, or until the grapes start to burst and char in places.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 125.6kcal | Carbohydrates: 20.5g | Protein: 0.8g | Fat: 5.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.8g | Sodium: 148.2mg | Potassium: 218.6mg | Fiber: 1g | Sugar: 17.6g | Vitamin A: 74.7IU | Vitamin C: 3.7mg | Calcium: 11.8mg | Iron: 0.5mg
Every day olive oil bundle from the Mediterranean dish shop.

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Four of our best-selling signature olive oils, perfect for everyday use.

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https://www.themediterraneandish.com/roasted-grapes/feed/ 2 Roasted-Grapes-Edited-2 Mediterranean Dish_Roasted Grapes_Ingredients Mediterranean Dish_Roasted Grapes_LEAD_9 Mediterranean Dish_Roasted Grapes_METHOD_1 Mediterranean Dish_Roasted Grapes_LEAD_1 Roasted-Grapes-Edited-1 To make the best cheese board, you need a variety of four cheeses, meats, and accompaniments roast rack of lamb chops with tzatziki sauce An overhead close up photo of an assortment of the ricotta toasts on a serving plate. An overhead photo of homemade labneh in a bowl, garnished with herbs, olives, figs, a radish and a drizzle of olive oil surrounded by various fruits and raw vegetables and a bowl of za'atar. A close up of roasted grapes with sherry and thyme. Every day olive oil bundle from the Mediterranean dish shop.
Flourless Chocolate Cake with Cardamom https://www.themediterraneandish.com/flourless-chocolate-cake/ https://www.themediterraneandish.com/flourless-chocolate-cake/#comments Sat, 21 Sep 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=94519 An easy flourless chocolate cake recipe with olive oil, cardamom, and no dairy or butter. A gluten free chocolate cake everyone will love!

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This flourless chocolate cake is a rich, crave-worthy dessert that happens to be dairy-free, gluten-free, and made from simple pantry essentials. This easy recipe uses fruity olive oil and fragrant cardamom to enhance the chocolate decadence for a gluten-free cake you will make again and again. 

A close up of the flourless chocolate cake with 2 slices cut on a serving platter.
Photo Credits: Ali Redmond

This Flourless Chocolate Cake recipe comes from Drinks and Sweet Things chapter of my second cookbook, The Mediterranean Dish: Simply Dinner, where I share easy weeknight recipes packed with flavor and a few extras for those moments when you need to treat yourself.

If gluten-free chocolate cake sounds like a compromise, let me introduce you to this flourless chocolate cake recipe. With its crackled top, fudgy, soufflé-like center, and warming spiced flavor, I’m tempted to say it puts your basic chocolate cake to shame!

Tweaking the concept of the Italian Torta Caprese, a chocolate and almond cake from Capri, I swapped the butter for the nuanced fruity flavor of olive oil. Then I used almond extract in place of almond meal for an even richer texture. 

You could happily stop there, but one final touch really brings it over the edge: cardamom. This earthy, sweet warming spice gives it an unexpected cozy depth and very grown-up vibe. It’s certainly not traditional but I’m not mad about it. 

I’d dare to say it’s like no chocolate cake you’ve had before! Make this recipe as a special treat for the true chocolate lovers in your life, or simply to give your afternoon coffee break a happy upgrade. 

Table of Contents
  1. What is in Flourless Chocolate Cake?
  2. Ingredient Spotlight
  3. Swaps and Substitutions
  4. Is Flourless Chocolate Cake Gluten Free?
  5. Best Chocolate for Flourless Chocolate Cake
  6. How to Make Flourless Chocolate Cake
  7. What to Serve with Flourless Chocolate Cake
  8. More Gluten-Free Dessert Recipes
  9. Flourless Chocolate Cake Recipe
Ingredients for flourless chocolate cake including chopped bittersweet chocolate, olive oil, sugar, ground cardamom, almond extract, eggs, and cocoa powder.

What is in Flourless Chocolate Cake?

Even for a simple cake recipe, you may be surprised by how short the ingredient list is for flourless chocolate cake. Not needing to run to the store is a bonus. The best part, though, is that when you take away the filler the chocolate does all the talking! You’ll need: 

  • Bittersweet chocolate: I prefer to use whole bars and chop them because they tend to be made with higher quality chocolate, but chips will also work. See the “Best Chocolate for Flourless
    Chocolate Cake” section below for tips. 
  • Extra virgin olive oil: Traditionally this cake is made with butter, but I love the nuance that olive oil brings to the table. It also means the cake will keep for days without drying out. A smooth and buttery (rather than bitter or peppery) oil is essential—I recommend our Italian Nocellara for this recipe.
  • Granulated sugar: Sweetens things just enough.
  • Ground cardamom: Brings a subtle undertone of warming flavor (see Ingredient Spotlight below for more on this.)
  • Almond extract adds depth and a subtle sweetness.
  • Eggs hold the cake batter together.
  • Powdered sugar or cocoa powder adds a touch of elegance. If you like things sweeter opt for powdered sugar, if you like bitter flavors and complex layers of chocolate then dust with cocoa powder.
A close up of a slice of flourless chocolate cake topped with berry compote on a plate with a fork. Behind this is a bowl of the compote and a cup of coffee.

Ingredient Spotlight

Cardamom is an aromatic pod from the ginger family. Like ginger, it has a uniquely sweet and spicy flavor profile that fits in savory recipes and desserts alike. 

It’s perhaps most famously the dominant flavor in chai, but I also love how it gives Pomegranate Mocktails a grown-up depth. It complements the kick of the jalapeños in Zhoug (Spicy Cilantro Sauce), and even adds a bold Middle Eastern flavor to my Kofta Ground Beef Pita Sandwiches!

There are two main types of cardamom: green and black. Green cardamom is sweet and citrusy, whereas black is smoky and savory. This recipe uses ground green cardamom, which is more common. 

  • TRY IT: Order ground green cardamom from our spice shop.
  • HAVE WHOLE PODS? Crack them open to find the seed, then grind into a fine powder using a spice grinder or mortar and pestle.
An overhead photo of the flourless chocolate cake with 2 slices cut on a serving platter. Next to this is 2 forks and some cocoa powder in a bowl.

Swaps and Substitutions

Here are some ways you can tweak this gluten free chocolate cake to suit what you have on-hand:

  • Almond extract: Vanilla extract or rum.
  • Cardamom: Any sweet warming spice like cinnamon, clove, allspice, nutmeg, or a blend.
  • Powdered sugar or cocoa powder: You can just leave this off (it’ll still be delicious). 

Is Flourless Chocolate Cake Gluten Free?

Generally speaking–and for this recipe–flourless chocolate cake is gluten free. Of course if you’re not making it yourself and have an intolerance it’s always good to double-check the ingredients. But typically what makes flourless chocolate cake uniquely rich and tasty is the absence of wheat flour. 

A close up of a slice of flourless chocolate cake topped with berry compote on a plate with a spoonful of the compote being held above it. Behind this is a bowl of the rest of the compote.

Best Chocolate for Flourless Chocolate Cake

When the chocolate is the main event, it’s best to use what you like. I prefer a high quality bittersweet chocolate. I used this one from Ghirardelli, but at the end of the day it’s your cake and should fit your tastes. If you prefer a milder option, feel free to use a bar with a lower cacao percentage. 

How to Make Flourless Chocolate Cake

This flourless chocolate cake recipe is meant to be a rustic homemade treat that’s not trying too hard to be perfect. Remember: the cracked top is part of its charm! Here are the steps:

  • Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper.
  • Melt the chocolate. Fill a medium pot halfway with water and bring to a simmer. Roughly chop 8 ounces of bittersweet chocolate. Place a medium heat-safe bowl over the pot of simmering water, making sure the bottom of the bowl does not touch the water. Add the chocolate and olive oil to the bowl. Use a rubber spatula to stir continuously until the chocolate has melted and it’s fully combined with the oil. (Though it requires an extra dish, this is the most gentle way to melt chocolate—the stove or microwave is prone hot spots, which burn and distort its flavor.)An overhead close up photo of the chocolate for the flourless chocolate cake being melted in a bowl over a pot of simmering water.
  • Season the chocolate. Remove the bowl from the heat and stir in 6 tablespoons sugar, 1 teaspoon ground cardamom, and 1 teaspoon almond extract. Set aside and allow the chocolate to cool.
  • Meanwhile, separate 5 large eggs. Place the whites in a medium bowl and the yolks in a small bowl.
  • Whip the egg whites. Use an electric hand mixer fitted with the whisk attachment to whip the egg whites on medium-high speed until frothy and opaque in color, 3 to 5 minutes. Slowly add in 6 tablespoons sugar and beat until the whites become thick, glossy, and have stiff peaks, about 3 to 5 minutes. The lift in the cake comes from the egg whites. It’s important not to overwhip them so they look curdled but not to under whip them so they look loose. An overhead close up photo the egg whites for the flourless chocolate cake in a mixing bowl with a whisk after they've been beaten until frothy.
  • Make the batter. When the chocolate has cooled a bit, whisk the egg yolks one at a time into the chocolate, until fully combined. Then use a rubber spatula to fold one-fourth of the beaten egg whites into the chocolate batter—you just want to lighten the batter a bit. Now, fold the rest of the egg whites into the chocolate mixture by drawing the spatula around the side and up through the center of the chocolate mixture. Do this until the whites are fully incorporated and you have a thick, cohesive batter. Take your time folding it in you don’t want to deflate the egg whites by mixing aggressively.An overhead close up photo of the batter for the flourless chocolate cake in a mixing bowl being stirred with a wooden spoon.
  • Bake the cake. Transfer the batter to the prepared pan and bake for 25 to 30 minutes, until the top has puffed up and looks dry—it might even crack a little bit.
  • Cool the cake. Let the cake cool in the pan on a rack for about 1 hour. It will deflate and the top will crack. It’s okay! That’s what it’s supposed to do. When the cake has cooled completely, release it from the springform pan. If it looks like the cake might stick to the sides, run a knife around the sides before releasing it from the pan.An overhead photo of the flourless chocolate in round baking pan cooling on a wire rack.
  • Finish and serve. The cake will have a crackled top and a fudgy middle. Dust the cake with powdered sugar or cocoa powder and serve with berry compote, if desired.A close up of the flourless chocolate cake with 2 slices cut on a serving platter.

What to Serve with Flourless Chocolate Cake

You can go full-on with the chocolate decadence, but I love how the acidity of a fresh fruit spread cuts the richness for a delicious balance. I went for a simple Mixed Berry Compote, but you can also get a bit fancier with Strawberry Compote with Rose, Mint, and Honey

You can also take the creamy route. Dollop with lightly whipped cream and sprinkle with cinnamon, cardamom, or freshly grated nutmeg. Or keep it classic with ice cream. Alternatively, get the best of both worlds with Strawberry Frozen Yogurt!

More Gluten-Free Dessert Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

A close up of a slice of flourless chocolate cake topped with berry compote on a plate with a spoonful of the compote being held above it. Behind this is a bowl of the rest of the compote.
Print

Flourless Chocolate Cake

I make no claim that this recipe is traditional, but it is delightful in every way—crackly on top, fudgy in the center, with a rich chocolate flavor and hints of cardamom. I like to use olive oil so the cake is even more tender and because it gives a deeper, more nuanced flavor. Serve with a few spoons of Berry Compote or simply dust with a little powdered sugar or cocoa powder.
Course Dessert
Cuisine American/Mediterranean
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings 10
Calories 285.9kcal

Ingredients

Instructions

  • Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper.
  • Melt the chocolate. Fill a medium pot halfway with water and bring to a simmer. Place a medium heat-safe bowl over the pot of simmering water and make sure the bottom of the bowl does not touch the water. Add the chocolate and olive oil to the bowl. Use a rubber spatula to stir continuously until the chocolate has melted and it’s fully combined with the oil. Remove the bowl from the heat and stir in half the sugar, the cardamom, and almond extract. Set aside and allow the chocolate to cool.
  • Meanwhile, separate the eggs. Place the whites in a medium bowl and the yolks in a small bowl.
  • Whip the egg whites. Use an electric hand mixer fitted with the whisk attachment to whip the egg whites on medium-high speed until frothy and opaque in color, 3 to 5 minutes. Slowly add in the remaining sugar and beat until the whites become thick, glossy, and have stiff peaks, about 3 to 5 minutes.
  • Make the batter. When the chocolate has cooled a bit, whisk the egg yolks one at a time into the chocolate, until fully combined. Then use a rubber spatula to fold one-fourth of the beaten egg whites into the chocolate batter—you just want to lighten the batter a bit. Now, fold the rest of the egg whites into the chocolate mixture by drawing the spatula around the side and up through the center of the chocolate. Do this until the whites are fully incorporated and you have a thick, cohesive batter.
  • Bake the cake. Transfer the batter to the prepared pan and bake for 25 to 30 minutes, until the top has puffed up and looks dry—it might even crack a little bit.
  • Cool the cake. Let the cake cool in the pan on a rack for about 1 hour. It will deflate and the top will crack. It’s okay! That’s what it’s supposed to do. When the cake has cooled completely, release it from the springform pan. If it looks like the cake might stick to the sides, run a knife around the sides before releasing it from the pan.
  • Finish and serve. The cake will have a crackled top and a fudgy middle. Dust the cake with powdered sugar or cocoa powder and serve with berry compote, if desired.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and cardamom used in this recipe.
  • Storage: Covered, the cake will keep on your countertop for up to 1 week.
  • Why the double boiler? Though it requires an extra dish, melting chocolate over simmering water is the most gentle and effective method. The stove or microwave is prone to hot spots, which can burn and distort its flavor. Not worth the risk when chocolate is the main ingredient!

Nutrition

Calories: 285.9kcal | Carbohydrates: 27.2g | Protein: 4.2g | Fat: 18g | Saturated Fat: 6.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.7g | Trans Fat: 0.03g | Cholesterol: 83.2mg | Sodium: 33.9mg | Potassium: 162.2mg | Fiber: 1.9g | Sugar: 23.4g | Vitamin A: 130.1IU | Vitamin C: 0.04mg | Calcium: 27.4mg | Iron: 1.9mg
Bottle of ground cardamom from the Mediterranean Dish shop.

Jazz Up Your Flourless Chocolate Cake

Sweet and spicy with subtle citrus undertones.

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https://www.themediterraneandish.com/flourless-chocolate-cake/feed/ 22 TMD-Flourless-Chocolate-Cake-Leads-02-Vertical TMD-Flourless-Chocolate-Cake-Step-01 TMD-Flourless-Chocolate-Cake-Leads-05 TMD-Flourless-Chocolate-Cake-Leads-01-Vertical TMD-Flourless-Chocolate-Cake-Leads-04 TMD-Flourless-Chocolate-Cake-Step-02 TMD-Flourless-Chocolate-Cake-Step-03 TMD-Flourless-Chocolate-Cake-Step-04 TMD-Flourless-Chocolate-Cake-Step-05 TMD-Flourless-Chocolate-Cake-Leads-02-Horizontal An overhead photo of 2 bowls of vegan chocolate pudding garnished with sliced fresh strawberries. Next to these are bowls of tahini and baharat spice blend, as well as a plate with more strawberries. Teal plate with a large spoonful of ricotta cheese, a baked pear resting with its cut side facing up, and candied almonds sprinkled over top. It's all finished with a drizzle of honey. 5-Minute Pumpkin Greek Yogurt Parfait | The Mediterranean Dish. Pumpkin puree, Greek yogurt, a little mascarpone with brown sugar, molasses! Top with chocolate chips and your favorite nuts! The perfect gluten-free Thanksgiving treat...but if you ask me, I'll have this for breakfast any day! A close up of easy rice pudding garnished with pistachios, walnuts, cinnamon and a drizzle of honey. A close up of a slice of flourless chocolate cake topped with berry compote on a plate with a spoonful of the compote being held above it. Behind this is a bowl of the rest of the compote. Bottle of ground cardamom from the Mediterranean Dish shop.
Fig Bread with Whole Wheat Flour, Honey, and Hazelnuts https://www.themediterraneandish.com/fig-bread/ https://www.themediterraneandish.com/fig-bread/#comments Sun, 15 Sep 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=94235 Fig bread with whole wheat flour, honey, Greek yogurt, olive oil, hazelnuts and fresh figs. This healthy fig bread recipe uses no butter!

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This simple Fig Bread recipe comes together quickly with no special equipment or techniques. Whole wheat flour, olive oil, Greek yogurt, and honey gives the tender loaf a wholesome flavor fit for breakfast or brunch, but its tea cake-like crumb doubles as a crowd-pleasing dessert or afternoon treat. 

A close up of a loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs.
Photo Credits: Mark Beahm

Some of my favorite baking happens when I’m just ready to embrace fall, but not quite able to let go of summer. It’s the time of figs, plums, grapes, and apples.

Walking around Barcelona recently, I noticed figs peeking out from behind the leaves of some of the trees on my street. A few had even fallen onto the sidewalk! I suddenly realized it was time for fig cake, fig jam, and this fig bread recipe.

I make this tender tea cake with nutty whole wheat flour, fruity olive oil, and a touch of honey dotted with sweet and earthy figs. A few final touches make all the difference: a topping of quartered figs get nicely jammy and makes for a beautiful presentation. I also sprinkle on a handful of chopped hazelnuts, which toast until crunchy and aromatic as the bread bakes. 

Make this easy fig bread recipe in the morning if you have a couple of hours to spare before brunch, or prep ahead the night before. If there are leftovers, I like another slice with my afternoon coffee.

Table of Contents
  1. What is in this Fig Bread Recipe?
  2. Swaps and Substitutions
  3. How to Make Whole Wheat Fig Bread
  4. The Best Figs for Baking
  5. Can I Use Dried Figs?
  6. What to Serve with Fig Bread
  7. More Ways to Use Fresh Figs
  8. Fig Bread Recipe
Ingredients for whole wheat fig bread including white whole wheat flour, baking soda, baking powder, salt, cinnamon, olive oil, brown sugar, honey, eggs, greek yogurt, vanilla extract, figs and hazelnuts.

What is in this Fig Bread Recipe?

Nutty whole wheat flour and floral honey bring out the best of the sweet and earthy figs. Overripe figs would add too much moisture to the batter so look for fresh figs that are tender to the touch but not splitting and very soft. Here’s what you’ll need:

  • White whole wheat flour: I like to use white whole wheat flour or whole wheat pastry flour for a well-rounded flavor and light and fluffy texture. 
  • Baking powder and baking soda: These rising agents aerate the cake for a velvety texture.
  • Salt: A pinch of salt brings out the flavor of the cake and the figs.
  • Cinnamon: Ground cinnamon adds some warm spice without overwhelming the figs. 
  • Extra virgin olive oil: Olive oil makes the bread rich and moist. Its subtle grassy, fruity flavor complements the figs. Use a high-quality extra virgin variety with a smooth, buttery–rather than bold and robust–finish, like our Italian Nocellara
  • Brown sugar: Sweetens and adds caramel notes to the loaf cake.
  • Honey: Honey not only sweetens but also makes a moister cake. Its caramel, floral flavor pairs beautifully with figs and nutty whole wheat flour, particularly a delicate variety like our Greek Wildflower Honey.
  • Eggs: Bind the batter together and add structure to the cake.
  • Greek yogurt: Greek yogurt makes the cake moist and tender. Use full fat or 2% Greek yogurt for the best flavor and texture.
  • Vanilla extract: Vanilla’s fruity, floral, and caramel notes add depth of flavor.
  • Fresh figs: Fresh ripe figs are earthy and sweet with a light berry and honey flavor. I prefer Black Mission figs, but you can also use green Calimyrna figs.
  • Hazelnuts: I love the cocoa-like flavor of hazelnuts.
An overhead photo of a loaf of whole wheat fig bread on a serving plate. Next to this is a knife and bowls of hazelnuts and figs.

Swaps and Substitutions

Generally speaking, you don’t want to mess too much with a loaf cake recipe as it can affect the moisture levels and lead to an overly dry or undercooked cake. That said, there are three ingredients you can tweak in this fig bread to make it your own: 

  • Cinnamon: Cardamom, nutmeg, or a warming spice blend of your choice (like pumpkin spice)
  • Vanilla extract: Rum
  • Hazelnuts: Almonds or walnuts
  • Fresh figs: dried figs (See “Can I Use Dried Figs?” below for more details) 
A loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs.

How to Make Whole Wheat Fig Bread

The batter for this fig bread recipe mixes together by hand in just minutes. You don’t need a mixer or any special equipment. The loaf will slice much easier after cooling it completely, 30 minutes to an hour. Here’s how to make it:

  • Get ready: Preheat the oven to 350°F. Grease a (8 x 4-inch) loaf pan with butter and dust with flour, or use baking spray.
  • Combine the dry ingredients: In a large mixing bowl, whisk together 1 1/2 cups (180g) white whole wheat flour, 1/2 teaspoon each baking soda, baking powder, salt, and cinnamon.An overhead photo of the dry ingredients for the whole wheat fig bread in a bowl with a whisk.
  • Combine the wet ingredients: In a separate medium mixing bowl, whisk together 1/2 cup (120ml) olive oil, 1/2 cup (106g) brown sugar, 1/4 cup (85g) honey, 2 large eggs, 1/2 cup (113g) Greek yogurt, and 1 teaspoon vanilla extract until fully combined.An overhead photo of the wet ingredients for the whole wheat fig bread in a bowl with a whisk.
  • Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add 1 cup chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.An overhead photo of the batter for the whole wheat fig bread in a bowl with a whisk.
  • Bake: Pour the batter into the prepared pan. Top with 3 quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.An overhead photo of the batter for the whole wheat fig bread in a loaf pan.
  • Cool, slice, and serve: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.An overhead photo of a loaf of whole wheat fig bread in a baking pan cooling on a wire rack.

The Best Figs for Baking

The peak season for fresh figs is late summer through fall, but you can usually find them in the grocery store from May to December. While you can use green or black figs for baking, my favorite are Black Mission figs for their sweet and fruity flavor.

Can I Use Dried Figs?

Outside of fig season, you can substitute dried figs for fresh. Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. Skip the fig topping, and sprinkle the top of the batter with chopped hazelnuts before baking.

An overhead photo of a slice of whole wheat fig bread on a plate. Next to this is a cup of coffee, bowls of hazelnuts and figs, and a serving plate with more slices of the bread.

What to Serve with Fig Bread

I like to serve this loaf cake as a sweet breakfast or for brunch on the weekend, and maybe have another slice later with my afternoon coffee or Black Tea.

Serve slices with a slather of nut butter and extra figs or berries. Or spread a slice with Fig Jam for extra fig flavor. A dollop of honey-sweetened Greek yogurt on the side adds tangy richness.

More Ways to Use Fresh Figs

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A close up of a loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs.
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Fig Bread

Nutty, tender, and delicately sweet, this simple tea cake fits in for brunch, afternoon snacks, or dessert. Opt for fresh figs that are tender but not overly ripe and splitting, or substitute with dried figs during off-season (see note).
Course Bread, Breakfast, Dessert
Cuisine American/Mediterranean
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 10 minutes
Servings 12 slices
Calories 242.2kcal
Author Mark Beahm

Equipment

  • 8 X 4-inch loaf pan (see note)

Ingredients

  • 1 1/2 cups (180g) white whole wheat flour, plus more for dusting
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (120ml) extra virgin olive oil, plus more for greasing the pan
  • 1/2 cup (106g) brown sugar
  • 1/4 cup (85g) honey
  • 2 large eggs, at room temperature
  • 1/2 cup (113g) Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh figs (about 4 to 5 large figs)

For the Fig and Hazelnut Topping

  • 3 fresh figs, quartered
  • 1/4 cup hazelnuts, roughly chopped

Instructions

  • Get ready: Preheat the oven to 350°F. Grease a (8 1/2X4 1/2-inch) loaf pan with olive oil and dust with flour (or use baking spray).
  • Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Combine the wet ingredients: In a separate medium mixing bowl, whisk together the olive oil, brown sugar, honey, eggs, Greek yogurt, and vanilla extract until fully combined.
  • Make the batter: Pour the wet ingredients into the dry ingredients and mix gently with the whisk just until combined. Add the chopped figs and gently mix with a rubber spatula until evenly distributed through the batter.
  • Bake: Pour the batter into the prepared pan. Top with the quartered figs and sprinkle on the chopped hazelnuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Cool: Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  • Serve: Slice and serve. The cake will keep for up to 3 days tightly wrapped at room temperature.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
  • Standard loaf pan: You can use a standard (9×5-inch) loaf pan, but the cake will be a little squatter. Check for doneness after 50 minutes.
  • To substitute dried figs for fresh: 
    • Add 1 cup of chopped dried figs to the batter in place of the chopped fresh figs. 
    • Skip the fig topping.
    • Sprinkle the top of the batter with chopped hazelnuts before baking.
  •  

Nutrition

Calories: 242.2kcal | Carbohydrates: 32.4g | Protein: 4.4g | Fat: 11.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27.7mg | Sodium: 177mg | Potassium: 147mg | Fiber: 2.7g | Sugar: 20.4g | Vitamin A: 86.4IU | Vitamin C: 0.8mg | Calcium: 56.3mg | Iron: 0.9mg

Try Our Buttery-Smooth Italian Olive Oil

Perfect for baking, this hand-picked cold extracted Extra Virgin Olive Oil is made from 100% Nocellara del Belice Sicilian olives.

Bottle of Nocellara Olive oil.

The post Fig Bread with Whole Wheat Flour, Honey, and Hazelnuts appeared first on The Mediterranean Dish.

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https://www.themediterraneandish.com/fig-bread/feed/ 7 Mediterranean Dish_Fig Bread_LEAD_9 Mediterranean Dish_Fig Bread_Ingredients Mediterranean Dish_Fig Bread_LEAD_6 Mediterranean Dish_Fig Bread_LEAD_7 Mediterranean Dish_Fig Bread_METHOD_1 Mediterranean Dish_Fig Bread_METHOD_3 Mediterranean Dish_Fig Bread_METHOD_4 Mediterranean Dish_Fig Bread_METHOD_6 Mediterranean Dish_Fig Bread_METHOD_7 Mediterranean Dish_Fig Bread_LEAD_11 An overhead photo of fig jam in a bowl with a spoon. Honey being drizzled on a slice of fig cake. Fig Pistachio Goat Cheese Crostini | The Mediterranean Dish. A Mediterranean style goat cheese corstini recipe with pistachios, walnut, basil, figs and a touch of molasses. An easy and impressive appetizer! See it on TheMediterraneanDish.com An overhead photo of several prosciutto wrapped figs drizzled with honey on a plate next to a bowl of honey. A close up of a loaf of partially sliced whole wheat fig bread on a serving plate. Next to this are bowls of hazelnuts and figs. Bottle of Nocellara Olive oil.
Easy Yogurt Cake https://www.themediterraneandish.com/yogurt-cake/ https://www.themediterraneandish.com/yogurt-cake/#comments Fri, 16 Aug 2024 12:00:00 +0000 https://www.themediterraneandish.com/?p=91678 Yogurt cake recipe with olive oil, Greek yogurt, and no butter. Serve this on its own or topped with fresh fruit and yogurt.

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This beginner-friendly yogurt cake recipe keeps it easy with a handful of ingredients and no fancy techniques. Extra virgin olive oil, Greek yogurt, and no butter or frosting makes a beautifully moist, light, and flavorful cake that keeps well for days.

A close up of yogurt cake cut into slices on a parchment lined cutting board.
Photo Credits: Mark Beahm

I like to keep a simple cake in my arsenal that is quick to mix together, always delicious, and that I never have to worry about how it’ll turn out. For me, it’s this yogurt cake. I don’t need to lug any equipment out of their cabinet hiding spots. It takes me five minutes to mix. And it uses all the ingredients I already have at home. 

The base of the cake is Greek yogurt and olive oil, which always makes a moist and light cake. It’s particularly great as a snack with my afternoon coffee or tea, on its own or dusted with powdered sugar. But it also soaks up other flavors nicely, whether it’s the sweet juices from Stewed Strawberries or a melty scoop of ice cream or Frozen Yogurt.

While this yogurt cake recipe is the kind of thing I’d make on a Sunday afternoon to snack on throughout the week, it’s also what I’d bring to gatherings. Plus, you can make it your own unique creation every time. 

Depending on the day, I mix in berries, flavor it with citrus zest, switch the flour to whole wheat, make it chocolate or almond, or add a spice blend. There’s really no limit, and even if it’s the cake I bring most often, no one’s the wiser.

Table of Contents
  1. What’s in Yogurt Cake?
  2. What does Yogurt Do for Cake?
  3. How to Make Yogurt Cake
  4. The Endless Variations on this Yogurt Cake Recipe
  5. What to Serve with Yogurt Cake
  6. More Butter-Free Baked Goods
  7. Easy Yogurt Cake Recipe
Ingredients for yogurt cake including all purpose flour, baking powder, baking soda, kosher salt, greek yogurt, granulated sugar, eggs, and vanilla extract.

What’s in Yogurt Cake?

I’d venture to bet you already have all the ingredients to make yogurt cake. Here’s what you’ll need:

  • All-purpose flour: Flour adds structure to the cake. For a heartier cake, you can use whole wheat pastry flour or half all-purpose and half whole wheat flour. You can also make this with gluten-free flour. Note that when substituting all-purpose flour with whole wheat or gluten-free flour, the cake may be more dense.
  • Baking powder and baking soda: These leavening agents aerate the cake, making it rise and ensuring it is tender and fluffy.
  • Salt: Even in desserts, salt is a key flavor enhancer.
  • Greek yogurt: While you can use plain yogurt, I prefer the richness of Greek yogurt. You could try other strained yogurts like skyr or even cheeses like labneh or mascarpone. 
  • Granulated sugar: Sugar sweetens the cake and keeps it tender and moist. You can substitute it with organic cane sugar. When I tried using honey instead, the cake browned too quickly in the oven.
  • Eggs: Eggs are another structure-building ingredient.
  • Extra virgin olive oil: Olive oil adds richness and flavor, and makes the cake soft and fluffy. Use a smooth and buttery oil for the best flavor.
  • Vanilla extract: A teaspoon of vanilla adds a subtle depth of flavor with its sweet, floral aroma.
A close up of a slice of yogurt cake on a plate with a dollop of greek yogurt, a strawberry, a raspberry and a fork.

What does Yogurt Do for Cake?

Yogurt is acidic which means it interacts with baking soda in the same way sour cream or buttermilk would and helps cake and baked goods rise. In addition to helping cake rise, yogurt lends a slightly tangy quality that can balance the saccharine taste of many baked goods. Yogurt is a staple in many Mediterranean kitchens so it’s readily available to use in both sweet and savory dishes.

How to Make Yogurt Cake

This yogurt cake recipe only takes 5 minutes to mix together and about 50 minutes to bake. The texture is best if you let the cake cool completely before slicing it, about 45 minutes. Here’s how to make it:

  • Get ready: Preheat the oven to 350°F. Grease a standard loaf pan with olive oil or baking spray. Line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.An overhead photo of a loaf pan lined with parchment paper.
  • Mix the dry ingredients: In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.An overhead photo of the dry ingredients for the yogurt cake in a mixing bowl with a whisk.
  • Mix the wet ingredients: In a large mixing bowl, whisk together 1 cup Greek yogurt, 1 cup sugar, 3 large eggs, 1/2 cup extra virgin olive oil, and 1 teaspoon vanilla extract.An overhead photo of the wet ingredients for the yogurt cake in a mixing bowl with a whisk.
  • Make the batter: Add the flour mixture to the yogurt mixture and mix with a rubber spatula just until combined and no streaks of dry flour remain.An overhead photo of the batter for the yogurt cake in a mixing bowl with a spatula.
  • Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.An overhead photo of the batter for the yogurt cake in a parchment lined loaf pan.
  • Cool: Let the cake cool in the pan for 10 minutes. Then use the parchment paper like a sling to lift the cake out of the pan and onto a wire rack to finish cooling to room temperature.A baked yogurt cake cooling on a wire rack.
  • Serve: Dust the top of the cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and some fruit. The cake will keep for up to 4 days tightly wrapped at room temperature.An overhead photo of yogurt cake cut into slices on a parchment lined cutting board.

The Endless Variations on this Yogurt Cake Recipe

While this cake is delicious just the way it is, you can think of it as a jumping-off point for different flavors and mix-ins. You can add fruit, berries, chocolate chips, nuts, it’s all up to you. Here are some of my favorite variations to make with this cake:

  • Lemon yogurt cake: To make a bright and zingy lemon yogurt cake, add the zest of 1 lemon and 2 tablespoons of juice to the liquid ingredients.
  • Blueberry yogurt cake: After combining the batter, stir in 1 cup of blueberries. You can add lemon zest and juice for a lemon blueberry cake.
  • Herbes de Provence yogurt cake: This blend of dried lavender, rosemary, thyme, and other herbs is a surprising and floral addition to desserts. Add 1 1/2 teaspoons herbes de Provence with the dry ingredients.
  • Chocolate yogurt cake: For a rich, chocolate cake reduce the flour to 1 cup and add 1/2 cup cocoa powder. For even more chocolate, stir in 1/2 cup chopped dark chocolate or chocolate chips.
  • Almond yogurt cake: To make an almond cake, substitute 1/2 cup of flour for almond flour and add 1/4 teaspoon of almond extract to the wet ingredients. Sprinkle flaked almonds on top of the loaf before baking.
An overhead photo of yogurt cake cut into slices on a parchment lined cutting board with a knife, two slices of yogurt cake on 2 plates, each with a dollop of greek yogurt, some berries and a fork, and a bowl of greek yogurt.

What to Serve with Yogurt Cake

Sometimes all a simple cake needs is a dusting of powdered sugar. I like it with a dollop of lightly sweetened Greek yogurt and a handful of fruit on the side. Spoon some Berry Compote over each slice, serve with fresh berries, Homemade Fig Jam, or add a scoop of Frozen Yogurt.

I like this even more as an afternoon snack cake with coffee or tea than I do as dessert after dinner. It’s also excellent as a brunch cake with a Fruit Salad.

More Butter-Free Baked Goods

Browse all Mediterranean recipes.

Visit Our Shop.

A close up of a slice of yogurt cake on a plate with a dollop of greek yogurt, a strawberry and a raspberry.
Print

Easy Yogurt Cake

This simple cake recipe is delicious as-is, or you can use it as a base for adding your favorite toppings and mix-ins (citrus zest, chocolate chips, berry compote, ice cream, the list goes on.)
Course Dessert
Cuisine American/Mediterranean
Diet Vegetarian
Prep Time 5 minutes
Cook Time 50 minutes
Servings 10
Calories 273.3kcal
Author Mark Beahm

Ingredients

  • 1 1/2 cups (180g) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (227g) Greek yogurt
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 teaspoon vanilla extract

For Serving (optional)

  • Powdered sugar, for dusting
  • Lightly sweetened Greek yogurt
  • Fresh fruit

Instructions

  • Get ready: Preheat the oven to 350°F. Grease a standard (9X5-inch) loaf pan with olive oil or baking spray. Line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
  • Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Mix the wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, and vanilla extract.
  • Make the batter: Add the flour mixture to the yogurt mixture and mix with a rubber spatula just until combined and no streaks of dry flour remain.
  • Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool: Let the cake cool in the pan for 10 minutes. Then use the parchment paper like a sling to lift the cake out of the pan and onto a wire rack to finish cooling to room temperature.
  • Serve: Dust the top of the cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and fruit. The cake will keep for up to 4 days tightly wrapped at room temperature.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • All purpose flour substitutions: For a heartier cake, you can use whole wheat pastry flour or half all-purpose and half whole wheat flour. You can also make this with gluten-free one-to-one flour. Note that when substituting all-purpose flour with whole wheat or gluten-free flour, the cake may turn out slightly denser.

Nutrition

Calories: 273.3kcal | Carbohydrates: 35.3g | Protein: 5.7g | Fat: 12.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.4g | Trans Fat: 0.01g | Cholesterol: 50.1mg | Sodium: 261.4mg | Potassium: 67.7mg | Fiber: 0.5g | Sugar: 20.8g | Vitamin A: 72.5IU | Calcium: 68.1mg | Iron: 1.3mg

Try Our Buttery-Smooth Italian Olive Oil

Perfect for baking, this hand-picked cold extracted Extra Virgin Olive Oil is made from 100% Nocellara del Belice Sicilian olives.

Bottle of Nocellara Olive oil.

The post Easy Yogurt Cake appeared first on The Mediterranean Dish.

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https://www.themediterraneandish.com/yogurt-cake/feed/ 28 Mediterranean-Dish-Yogurt-Cake-19 Mediterranean-Dish-Yogurt-Cake-1 Mediterranean-Dish-Yogurt-Cake-23 Mediterranean-Dish-Yogurt-Cake-2 Mediterranean-Dish-Yogurt-Cake-3 Mediterranean-Dish-Yogurt-Cake-4 Mediterranean-Dish-Yogurt-Cake-6 Mediterranean-Dish-Yogurt-Cake-7 Mediterranean-Dish-Yogurt-Cake-9 Mediterranean-Dish-Yogurt-Cake-11 Mediterranean-Dish-Yogurt-Cake-21 a slice of chocolate olive oil cake topped with greek yogurt whip and berries on a plate. 6 blueberry muffins on a cooling rack. orange cardamom olive oil cake topped with orange slices on a plate with one slice cut. A close up of a strawberry shortcake on a plate. A close up of a slice of yogurt cake on a plate with a dollop of greek yogurt, a strawberry and a raspberry. Bottle of Nocellara Olive oil.