Low Fat Marlenka
Indulge guilt-free with this delectable recipe for Low-Fat Marlenka, a lighter twist on the classic Armenian honey cake. Packed with wholesome ingredients like unsweetened applesauce, skim milk, and low-fat Greek yogurt, this version replaces traditional heavy cream and butter without skimping on flavor. Sweetened with golden honey and a touch of light brown sugar, each layer of this moist cake is balanced with a creamy yogurt filling and garnished with finely chopped walnuts for a delightful crunch. Perfect for a crowd, this healthier take on Marlenka is easy to prepare, boasting subtle richness while being a lower-fat option that’s satisfying and indulgent. With a prep time of only 30 minutes, it’s the ultimate dessert for honey cake lovers looking for a lighter alternative.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 teaspoon Baking soda
- 100 milliliters Skim milk
- 150 grams Honey
- 100 grams Unsweetened apple sauce
- 50 grams Light brown sugar
- 50 grams Butter (low-fat)
- 2 large Eggs
- 200 grams Low-fat Greek yogurt
- 100 grams Walnuts (finely chopped)
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a small saucepan over low heat, melt the butter, then add honey and brown sugar. Stir until the sugar has completely dissolved, then take off the heat and allow to cool slightly.
Meanwhile, in a large bowl, sift together the all-purpose flour and baking soda. Set aside.
In a separate bowl, beat the eggs until frothy, then add the cooled honey mixture, skim milk, and applesauce. Mix until fully combined.
Gradually add the wet mixture to the sifted flour, stirring gently to avoid lumps.
Pour the batter into the prepared baking tray, spreading it evenly.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the tray.
While the cake is cooling, prepare the low-fat cream filling by mixing the Greek yogurt and vanilla extract until smooth. Optionally, add a little honey for sweetness.
Once the cake is cool, slice it horizontally into two or three even layers.
Spread a thin layer of the yogurt mixture between each of the layers, stacking the cake as you go.
Top the remaining yogurt mixture over the top and sides of the cake, ensuring it is evenly covered.
Sprinkle the finely chopped walnuts over the top for a decorative finish.
Refrigerate the assembled Marlenka for at least 2 hours or overnight to allow the flavors to meld before serving.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 214.9 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 508 mg | 39% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
