Yogurt and BlueBerry Compote Cake

Hello all you wonderful people. Today I am so thankful to all you folks who wished us both for our 4th anniversary. Its already 4 years and hardly believable. I remember getting tensed for the first time while meeting parents and now our journey has come far along. Life has been a great adventure just like a video game where we are taking everything that comes along and enjoying it.

So I made this cake as that one sweet for celebrating this milestone. I know that most of you there are health conscious and I am proud to say that I fall in the same list. So a cake that is full of sugar, cream and fats is an absolute no no. Thank god for this new experiment, I found a healthier way. The difference is, I am using whole wheat flour instead of Maida or All purpose flour and sugar substitute for actual sugar. This substitute is the most natural one obtained from Stevia leaves. I have cut the oil in half and the milk and yogurt I have used is non fat.

When it comes to frosting, traditionally I use cream cheese, whipping cream, butter and sugar. For this cake though, I am using nonfat yogurt and brown organic sugar. Also for decoration, I have used natural blue berries to make a compote (similar to sauce) and used very minimal brown sugar instead of making sugary jams or jellies.

Please enjoy making this guilt free cake and for the first time, "You can have the cake and eat it too" :). Also note that this is good to eat after chilling in refrigerator for 2-3 hours, but try eating it with in a day or two.

Serves: 6-8

Preparation Time: 25 mins baking time + 10 mins Frosting + 20 for compote and mixing

Ingredients for Cake:

• 1 cup + 2 tbsp whole wheat flour
• 1/3 cup + 1 and 1/2 tbsp sugar substitute ( I used stevia sweetener, or use 1 cup ordinary sugar)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp vinegar
• 1/2 tbsp vanilla essence 
• 1/2 cup oil ( any non pungent oil would do, I used vegetable oil)
• 1 cup 1%, 2% or fat free milk
• 1/2 cup water
• A pinch of Saffron
• 1 tsp orange zest (grate orange peel using a small eyed grater)

Ingredients for Frosting:

• 1 and 1/2 cup set curd or any low fat yogurt
• 3 tbsp normal or brown sugar
• 1 tsp lemon juice

Ingredients for Compote:

• 2 cup blueberries or grapes
• 2 tsp sugar
• 1/2 cup water
• 1 tsp lemon juice

Method for Cake baking:

• Preheat the oven at 350F or 180C.
• In a mixing bowl add all dry ingredients - flour, sugar, soda, salt , saffron and orange zest and mix well.
• Add wet ingredients to the flour mixture - vinegar, vanilla essence , oil, milk and water and mix well using a hand beater or hand mixer. It will be little running, don't panic.
• In a 9 inch round pan, add 2 tsp oil and coat the pan uniformly, add parchment paper cut to fit the bottom of the pan.
• Add the batter into the pan and bake it for 25-30 mins.
• Let it cool of half an hour after baking and place it on the rack for further cooling. Cake is ready to be decorated. At this point add parchment paper on a turn table for cake and reverse cake on rack to sit on turn table.

Method for Cake frosting:

• In a mixing bowl, add yogurt, lemon juice and sugar. 
• Using a manual beater, beat this yogurt mixture to form a thick, creamy uniform coating.
• Check for sweetness, add more sugar if needed, or add more lemon juice in case its too sweet.
• Dump this yogurt mixture on the cooled cake, spread it uniformly, its ok if its little runny and messy. Place the cake along with turn table in the top most compartment of fridge, closest to freezer, but not inside freezer.

Method for Blueberry Compote:

• In a small sauce pan, add water and blueberries (or grapes) , heat this first on a medium high flame for about 5 minutes.
• Add sugar and lemon juice and cook it on a medium low flame for about 15 minutes.
• Switch off the stove and let this compote cool completely, you can also keep it in fridge for 15 minutes to let it chill.
• After the compote has cooled and yogurt has set, add this compote on the yogurt frosting in any design you like and viola, the cake is ready to be served.