Although this is a sweet treat, it is a great healthy alternative to a more decadent cake. It tastes extremely rich but uses olive oil and labneh to keep it moist. The vitamin C-rich mandarins give a subtle hint of citrus without being overpowering. This cake is great for breakfast with coffee or whipped cream for a healthy dessert.
INGREDIENTS
- 3 eggs
- 1 cup cane sugar
- 1/2 cup coconut or brown sugar
- 2 tbsp mandarin zest (or another citrus)
- 1/4 cup mandarin juice (or another citrus)
- 1 cup high-quality olive oil
- 1 heaping cup of labneh
- 1 tsp vanilla bean powder or extract
- 2 cups flour
- 1 tsp salt – 1 tsp baking powder
- 1/4 tsp baking soda
DIRECTIONS
- Preheat oven to 365F
- Grease a 9-inch round cake pan, or spring-form pan, and line the bottom with parchment paper.
- Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, sift together the flour, salt, baking powder, and baking soda.
- In another large bowl, beat the sugar, eggs, and citrus zest with an electric mixer for 4 minutes until thick, fluffy, and pale yellow.
- Slowly drizzle in the olive oil with the mixer on medium speed.
- Once incorporated, add the labneh, vanilla, and citrus juice. Mix on low until just combined.
- In two batches, add the dry ingredients to the wet, and use a rubber spatula to mix until just combined.
- Transfer the batter to your prepared pan and tap the pan on the counter to get out any air bubbles.
- Sprinkle the top with 1-2 tbsp sugar to achieve that crispy golden crust.
- Bake for 35-40 minutes (depending on how hot your oven is). The center of the cake should still be a bit wobbly. Cool for at least 20 minutes in the pan.
- Using two large plates, invert the cake onto plate 1, then flip it back onto plate 2 to cool completely.
- Enjoy!
