Ingredients
1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup peach nectar
1 tablespoon honey
1 cup plain lowfat yogurt
2 tablespoons maple syrup
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
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transfer the oven rack to the lowest level. preheat oven to 325f. sift 1 cup sugar with flour, cocoa, and salt; set aside. using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). with a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. scoop batter into a 10" ungreased tube pan and spread evenly. bake until cake springs back when touched, 45 to 55 minutes. remove from oven, invert cake pan, and place upside down on a cooling rack. thoroughly wash and dry berries. combine berries, nectar, and honey in a small bowl. mix slowly, being careful not to crush the berries. in a separate bowl, combine yogurt and syrup until blended. remove cake gently from pan and cut into 8 slices. serve each slice with fruit and a dollop of maple yogurt.