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Orange, Date, And Olive Oil Cake Recipe
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Plain fat free yogurt||1⁄3 Cup (5.33 tbs)|
|Orange rind||2 Tablespoon, grated|
|Pitted dates||8 , cut in half|
|Sugar||1 1⁄2 Tablespoon|
|Orange juice||3 Tablespoon|
|Orange water||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1927 Calories from Fat 699
% Daily Value*
Total Fat 79 g121.7%
Saturated Fat 11.8 g59.2%
Trans Fat 0 g
Cholesterol 213 mg
Sodium 1162.6 mg48.4%
Total Carbohydrates 284 g94.6%
Dietary Fiber 12.5 g50.1%
Sugars 169.1 g
Protein 29 g58.7%
Vitamin A 9.4% Vitamin C 108.8%
Calcium 66.2% Iron 52.2%
*Based on a 2000 Calorie diet
Combine first 5 ingredients in a bowl; stir well, and set aside.
Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of an electric mixer 2 minutes.
Add vanilla, egg, and egg white; beat 1 minute.
Add flour mixture, yogurt, and grated orange rind; beat until well-blended.
Pour batter into a 9-inch spring-form pan coated with cooking spray; arrange date halves over batter.
Bake at 350° for 30 minutes.
Combine 1 1/2 tablespoons sugar and orange juice; stir in flower water, if desired.
Spoon juice mixture over warm cake.
Let cool completely on a wire rack.
Garnish with orange rind and cinnamon sticks, if desired.