Here’s a classic honey cake, redesigned for anyone who wants full flavor without loading up on empty calories. Butter is replaced by olive oil – rich in heart-friendly monounsaturated fats and lighter on the calorie count than a standard stick of butter. Low-fat quark adds high-quality protein and helps lock in moisture, so the crumb stays soft without extra sugar or fat. Honey provides natural sweetness and floral depth.
After baking, the loaf rests long enough for moisture and flavor to settle, so that you slice into a silky crumb with a well-rounded honey profile.
NutriTaste Science
- Olive oil over butter → Swapping 80 g butter for 80 g mild olive oil cuts saturated fat by about 75%, boosts heart-healthy oleic acid and vitamin E, and keeps the crumb tender without the heaviness of dairy fats.
- Quark instead of full-fat yogurt → 120 g low-fat (0.2%) quark adds around 15 g of high-quality protein with almost no extra fat. Its casein stabilizes the crumb, and the gentle acidity helps baking soda work for a lighter, more open cake.
- Honey as a multifunctional sweetener → Honey doesn’t just sweeten: its invert sugars hold moisture and offer trace antioxidants, keeping the loaf fresh for days without the need for syrup soak.
- Spelt instead of wheat → Spelt is an ancient grain with a delicate, slightly nutty flavor and is easier to digest than modern wheat. It absorbs less water, leading to a naturally moist and tender crumb. Unlike wheat, spelt is less likely to increase inflammatory markers and has a lower glycemic index, making it a gentler option for blood sugar. Spelt represents a return to a more original, “clean” cereal grain.
- The “rest” → Rest after baking lets moisture redistribute, starches set, and aromas fully develop. This is how you get that silky crumb and mellow honey depth—don’t skip it!
Honey cake with Greek yogurt
Description
Delicious honey cake with spelt and low-fat Greek yogurt (low-calory, full-flavor)
Ingredients:
Instructions:
Wet Ingredients:
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Warm the honey until just hand-warm.
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Gently heat the olive oil.
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Dissolve the lecithin in the warm olive oil (this builds a perfect emulsion).
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Beat the eggs into the honey, one at a time.
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Slowly drizzle the oil-lecithin mixture into the honey while whisking constantly (this creates a glossy, thick emulsion).
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Stir in the quark until smooth.
Dry Ingredients:
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Stir the baking powder (and baking soda, if using) and salt into the honey base.
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Sift the flour through a large sieve directly into the batter and fold in quickly.
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Important: Do not overmix! Spelt gluten is delicate, and overmixing will make the cake dense and bread-like.
Baking:
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Let the batter rest for 4 minutes (this lets early CO₂ bubbles escape and the flour fully hydrate).
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Pour the batter into a Bundt pan.
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Bake for 10 minutes at 350°F (175°C).
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Reduce the oven temperature to 320°F (160°C) (let the temp drop naturally) and bake for another 30 minutes.
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Test with a skewer or knife (the cake should be moist but not liquid; the tester should come out clean).
Cooling & Resting:
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Let the cake cool in the pan for 10 minutes, then gently loosen and invert onto a rack.
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Allow to cool almost completely on a rack, then transfer to a cake dome or similar cover.
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Let rest at least 2 hours (this allows the starches to set and the crumb to become sliceable).
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After 2–12 hours: sugars migrate and flavors harmonize (resulting in a silky mouthfeel and full honey aroma).
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After 12–24 hours: pH balance is reached (for a lighter, more pleasant melt-in-the-mouth texture).
Nutrition Facts
Servings 13
- Amount Per Serving
- Calories 212kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.1g6%
- Cholesterol 26mg9%
- Sodium 75mg4%
- Total Carbohydrate 32g11%
- Dietary Fiber 4.3g18%
- Sugars 13g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
