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Photo: Leigh Beisch
Active Time:25 minsTotal Time:1 hr 30 minsServings:10Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 30 minsServings:10
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscoriander seeds½cupall-purpose flour½cupwhole-wheat pastry flour½cupcornmeal2teaspoonsbaking powder3largeeggs1cupwhole-milk plain Greek yogurt¾cuphoney½cupextra-virgin olive oil2tablespoonspreserved blood orange paste (see Tip)1teaspoonvanilla extract1tablespoongranulated sugar1teaspoongrated orange zest, plus more for garnishConfectioners' sugar for dustingSweetened whipped cream for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscoriander seeds
½cupall-purpose flour
½cupwhole-wheat pastry flour
½cupcornmeal
2teaspoonsbaking powder
3largeeggs
1cupwhole-milk plain Greek yogurt
¾cuphoney
½cupextra-virgin olive oil
2tablespoonspreserved blood orange paste (see Tip)
1teaspoonvanilla extract
1tablespoongranulated sugar
1teaspoongrated orange zest, plus more for garnish
Confectioners' sugar for dusting
Sweetened whipped cream for serving
DirectionsPreheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.Toast coriander seeds in a small skillet over medium heat, shaking the pan regularly, until aromatic, about 3 minutes. Let cool, then grind the seeds to a fine powder.Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder and the ground coriander in a medium bowl. Whisk eggs, yogurt, honey, oil, preserved blood orange paste and vanilla in a large bowl until well combined. Slowly whisk the dry ingredients into the wet ingredients. Place the prepared springform pan on a baking sheet and pour the batter into it. Combine granulated sugar and orange zest and sprinkle on top of the batter.Bake the cake until a tester inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Remove the cake from the pan and let cool on a wire rack. Dust with a little confectioners' sugar and additional orange zest and serve with whipped cream, if desired.To make ahead:Store airtight at room temperature for up to 2 days. Dust with confectioners' sugar and orange zest before serving.Equipment:9-inch springform pan; parchment paperTip:Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Associated Recipe:Preserved Citrus PasteOriginally appeared: EatingWell Magazine, January/February 2022
Directions
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.Toast coriander seeds in a small skillet over medium heat, shaking the pan regularly, until aromatic, about 3 minutes. Let cool, then grind the seeds to a fine powder.Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder and the ground coriander in a medium bowl. Whisk eggs, yogurt, honey, oil, preserved blood orange paste and vanilla in a large bowl until well combined. Slowly whisk the dry ingredients into the wet ingredients. Place the prepared springform pan on a baking sheet and pour the batter into it. Combine granulated sugar and orange zest and sprinkle on top of the batter.Bake the cake until a tester inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Remove the cake from the pan and let cool on a wire rack. Dust with a little confectioners' sugar and additional orange zest and serve with whipped cream, if desired.To make ahead:Store airtight at room temperature for up to 2 days. Dust with confectioners' sugar and orange zest before serving.Equipment:9-inch springform pan; parchment paperTip:Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.Associated Recipe:Preserved Citrus Paste
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.
Toast coriander seeds in a small skillet over medium heat, shaking the pan regularly, until aromatic, about 3 minutes. Let cool, then grind the seeds to a fine powder.
Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder and the ground coriander in a medium bowl. Whisk eggs, yogurt, honey, oil, preserved blood orange paste and vanilla in a large bowl until well combined. Slowly whisk the dry ingredients into the wet ingredients. Place the prepared springform pan on a baking sheet and pour the batter into it. Combine granulated sugar and orange zest and sprinkle on top of the batter.
Bake the cake until a tester inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Remove the cake from the pan and let cool on a wire rack. Dust with a little confectioners' sugar and additional orange zest and serve with whipped cream, if desired.
To make ahead:
Store airtight at room temperature for up to 2 days. Dust with confectioners' sugar and orange zest before serving.
Equipment:
9-inch springform pan; parchment paper
Tip:
Make your ownpreserved citrus pastewith this recipe. If you don’t want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.
Associated Recipe:
Preserved Citrus Paste
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)303Calories14gFat39gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
