Sprouted Fig (The Smoothie Lover)
February 6, 2014
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Orange Poppy Seed Yoghurt Cake. Naturally healthy and super delicious | The Smoothie Lover

I definitey have a weekness for creamy foods. Especially when it comes to sweet things. Pudding, chocolate mousse, cheesecake, pumpkin pie, very (as in under baked) brownie, creme brûlée, pannacotta , tiramisu, ice cream… I even like cookie dough way better than any biscuit or cookie. Seriously. It’s pretty weird. I think I like the fact that you don’t have to chew it – haha.

And now there’s a new favourite amongst all the other wonderful creamy things: Yoghurt Cake. This cake (or pie?) is so god damn delicious. Creamy, slightly tangy and… wait for it… super healthy. This is such a great win-win situation. Delicious pie which is healthy. And on top of that it is completely natural: no refined sugars and no funny ingredients. So you can easily eat half a cake without feeling guilty the slightest (I’d have done that if it wasn’t for my god damn “egg-intolerance”, which only allows me to eat half a egg at once…)

Orange Poppy Seed Yoghurt Cake. Naturally healthy and super delicious | The Smoothie LoverOrange Poppy Seed Yoghurt Cake. Naturally healthy and super delicious | The Smoothie Lover

In this recipe in went for the classic: lemon and poppy seed. Turned out we didn’t have any lemons, so I used organic oranges instead. It was SO good. A great new take on lemon poppy seed.

Enjoy!

5.0 from 1 reviews
Orange Poppy seed Yoghurt Cake
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Crust:
  • 1 ¼ cup (300mL) oats
  • ⅛ tsp. salt
  • 1 tbsp. butter-like spread, cold (i actually used organic butter)
  • 1 tbsp. nut butter of choice, cold
  • 1 tbsp. honey
  • ¼ cup hot water
  • Filling:
  • 2 eggs
  • 1 cup (240mL) plain lowfat yoghurt
  • ½ cup (120mL) honey
  • ⅓ cup (80mL) cream cheese
  • 1 tbsp. poppy seeds
  • Zest from half an orange
Instructions
  1. Preheat oven to 180°C/ 360°F.
  2. In a foodprocessor grind the oats until it turns into flour. Add in salt and cold butter-like spread and pulse until the lumps are no bigger than peas. Then add in the nut butter and honey and bled together. To get the dough to stick together add in the cold water.
  3. Greese a spring pan (I used a 8''/ 20cm). Press out the dough and leave in the fridge while you make the filling.
  4. To make the filing simply beat all the ingredients together. Pour into the crust and bake the cake/ pie for approx. 40 minutes (or until a toothpick comes out completely clean).
  5. Allow to cool for approx. 30 minutes. Then cover and let cool in the fridge for at least 2 hours (if you form is smaller, you might have to let it cool for a little longer).

 

21 responses to “Orange Poppy seed Yoghurt Cake”

  1. consuelohoneyandfigs says:

    We must be twins then ;–) I always eat underbaked brownies, and I like cookie dough much better than the actual cookie. And you know how much I adore all things cheesecake too hahaha. This cake looks like sheer perfection to me. Orange + poppyseed??? I’m so in!

  2. Oh I LOVE underbaked brownies! The gooey-er the better! This looks divine, I love the idea of a yoghurt cake and i think the fresh flavours of the orange and poppyseed would go so well with the yoghurt!

  3. I saw this on twitter and I’m still in awe! It’s gorgeous and looks delicious. :)
    Have a great weekend!

  4. This looks so creamy and just amazing! I love orange and poppyseed anything so this would probably be my ultimate dessert :)

  5. Orange and poppy seeds sounds like the perfect combination to me! And, the fact it’s healthy? Winner!

  6. I just love healthy creamy foods, but I have never seem them done so well with yogurt! You have just made me a big fan!!! :)

  7. caileejoy says:

    This looks so lovely!! You have the best recipes!! YUM!!

  8. Paula says:

    Funny! The other day I told you that where I live it never snows,a nd Monday it did!!! Well, you’d laught if you knew what we call in Spain (at least, away fron the mountains) snowing. Not even settle on the road, what a pity!!

    Well, let’s go to important things. I just love (too love) this cake!!!! I enjoy desserts with poppy seed, but my boyf is allergic to!! Or at least, he says that!

    I love when I travel to Germany and that area, because they make lots of desserts with poppy, but here is not so common, so you have to make them at home… and then I must eat it myself :P

    I understand your weekness, well, you have mention desserts which worth that weakness.

    Love you recipe, so perfect combination of flavours!! And sooooooo nice photos!! :)

    • You actually got snow?! In Spain!? Wow – I didn’t even know snow could happen there…
      Thank you so much. Well, you can easily omit the poppy seeds – but you’ll miss the funny texture they make ;)
      Thanks for the completely wonderful comment!!!!

  9. Yep, I’m all about underbaking! Goodness, this is such a beautiful cake. I’ve pinned it to my board already and I hope to make it very very soon! Thank you so much for sharing!

  10. The cake looks do pretty! I agree with you on loving soft and creamy textures and I bet this is right up my alley !

  11. Christine says:

    Josefine, I do not only love this recipe but your pics, too. The color just pop!!

    Christine x

  12. Kat says:

    I somehow stumbled upon this recipe through the vestiges of the interwebz and immediately knew that this needed to be in my life. I made it last night to brighten the snow stormy day, and it was so very absolutely amazingly delicious. Thank you for sharing!

  13. Mushkie says:

    Lovely recipe and lovely website! Also I was wondering if I could sub out oranges for lemons?

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