Polka-Dot Yogurt Cake

Mixed berries provide a great antioxidant hit in this rustic fruit dessert. Greek dairy yogurt, which is strained to make it thicker, contains almost double the protein of other yogurt preparations.

1/2 cup (125 mL) coconut sugar
1/2 cup (125 mL) plus 3/4 cup (180 mL) non-fat plain  Greek yogurt, divided
2 Tbsp (30 mL) grapeseed oil, plus extra to grease pan
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) finely grated orange zest, divided
2 large free-range eggs
1 cup (250 mL) whole wheat pastry flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) ground ginger
1 1/2 cups (350 mL) fresh or frozen mixed berries 
2 tsp (10 mL) honey

Preheat oven to 350 F (180 C).

Lightly grease 9 in (23 cm) springform pan with oil and line bottom with a circle of parchment paper.

In bowl of stand mixer fitted with paddle attachment, beat together sugar, 1/2 cup (125 mL) yogurt, oil, vanilla, and 1/2 tsp (2 mL) orange zest until thoroughly combined. Add eggs, one at a time, beating well after each addition.

In bowl, whisk together flour, baking powder, salt, and ground ginger.

Gradually add flour mixture to yogurt mixture, mixing on low speed until just incorporated. Pour half the batter into prepared pan and sprinkle with berries. Cover with remaining batter. Bake cake in preheated oven until a wooden skewer inserted in cake comes out clean, about 1 hour. Allow cake to cool in pan to room temperature on wire rack.

While cake is cooling, stir together remaining 3/4 cup (180 mL) yogurt, honey, and remaining 1/2 tsp (2 mL) orange zest in bowl.

When ready to serve, unmould cake and slice into wedges. Divide cake among serving plates and top with a dollop of sweetened orange yogurt.

Serves 10.

Each serving contains: 143 calories; 5 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 23 g total carbohydrates (13 g sugars, 2 g fibre); 85 mg sodium

source: "A Taste of Yogurt", alive #367, June 2013