Last Updated on June 22, 2024 by Lisa Keys
A winning smoothie bowl cake. It's one of my favorites.
Recipe contests aren't what they used to be. In the olden days (going back 30 years) I could create a recipe, type it up and snail mail it to the sponsor. On occasion, I did need to include a UPC symbol as proof of purchase, but that was about it. All of my creative energy actually went into developing a tasty recipe and finishing it off with a clever name. There were big cash prizes, fabulous vacations and even a Harley Davidson to be won back in those times.
Over the years entering recipe contests has gotten more complicated, time consuming and competitive. Social media and the economy have played a huge part in how a sponsor may present a contest. The expectations are much higher. The work much greater. If I wanted to be in it to win it then I would need to stop living in the past and make some big changes.
Learning food styling and food photography is paramount if one wants to enter recipe contests these days. Just about every contest now requires a photo. Eat with your eyes first has a whole new meaning, but what it takes to capture a truly stunning, mouth-watering, I want to eat my computer food photo is so much more than a click on the iPhone. Professional food stylists and photographers earn every penny and have my utmost admiration.
Truth be told food photography is not only difficult, but also expensive. Cameras, lenses, tripods, lighting, props....the list is endless. I resisted investing in it and myself for a long time. It was not only the money that held me back, but more a total lack of confidence that I could actually learn to take a good picture. Like everything else these days it's technical and I am not wired that way. I knew it would be a difficult challenge.
Quite frankly it scared me, but a great teacher changed all that. A gentle motivator and filled with kind encouragement Christina leads and facilitates a food photography group on Facebook. I lurked in her group for months reading and learning from the members. They range from amateurs to professionals and are a generous group when it comes to sharing food photography tips and tricks. Christina also has a blog covering just about every food photography subject one can imagine and in language one like me can understand. The more I lurked the more I thought it might be possible for me to upgrade from my iPhone and get on the fine food photography band wagon.
I still have a long way to go when it comes to food photography, but I have been so over the moon since Eggland's Best chose me as their grand prize winner in their "foodtography" recipe contest. As always hard work pays off. I'm just really proud of myself for stepping outside the comfort zone to learn something I never thought I could. Following in his light has its rewards.
Thank you Eggland's Best for this challenge. Thank you Christina for being the most encouraging teacher and to all my family and friends and even strangers who voted for my photo. You helped get me into the winner's circle. Last, but not least, thank you always to my children who inspire me beyond words. These days it does seem to take a village to win a recipe contest. Please enjoy my winning smoothie bowl cake as a reward.
I love this cake for its ease of preparation and deliciously healthy ingredient list. Decorate it with your favorite fresh fruit and own artistic flair. Send me a photo please!
Fruit & Yogurt Smoothie Bowl Cake
Ingredients
- 1¼ cups all-purpose flour
- ¼ cup almond flour
- 1 tablespoon chia seeds plus additional for garnish
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 Eggland's Best Eggs
- 1 cup sugar
- 1 ½ cups plain 2% fat Greek yogurt, divided
- ½ cup canola oil
- 2 teaspoons grated lemon zest
- ½ teaspoon almond extract
- 1 to 1 ½ tablespoons honey
Garnish:
- fresh sliced fruit and chopped toasted chopped almonds
Instructions
- Heat oven 350F. Spray a 9-inch round cake pan with no-stick baking spray.
- In large bowl, whisk flour, almond flour, chia seeds, baking powder and salt until mixed.
- In another bowl, whisk eggs, sugar, 1 cup yogurt, oil, lemon zest and almond extract until well blended.
- Pour wet ingredients into dry and whisk until batter is smooth.
- Pour batter into prepared pan. Tap pan on counter a few times to remove any air bubbles and evenly distribute batter.
- Bake cake in center of oven for 40 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean.
- Cool cake in pan on wire rack for 10 minutes. Turn out cake and cool completely.
- Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over center of cake leaving about a 1-inch border.
- Decorate top with sliced fresh fruit, toasted almonds and chia seeds. Drizzle with remaining honey.
james matino
You are to be commended for learning something new, scary expensive, and time consuming. Your photos are quite professional.
Lisa
You support and encourage me always. Lucky and grateful to call you my brother <3
Mary Shivers
Lisa, I just read this and realized that your words are exactly how I feel about food phtography. I am motivated to learn those same techniques and now that I am retired, plan to start immediately! Thank you so much for your encouragement. I look forward to seeing you again, sweet friend!
Lisa
First of all, happy retirement! and yes do give food photography a try...like a garden it is always a work in progress. I hope you will check out Christina's blog and FB page, too.
Lou
Congratulations on winning the contest!
Lisa
Thank you. I am so very grateful to be recognized in this way.
Krista
I think if we have the courage to go on after losing our children- there is nothing we can't do! (Or at least try to do)
It looks so delicious. Congratulations to you on everything you've accomplished.❤️
Lisa
Always love your words of support and hoping more peace is taking up space in your heart. Having the courage to keep moving forward honors our loved ones. With every step those angels seem to be by our sides.
Laureen
So proud of you that you've embraced all the changes and challenges over the years with competitive cooking. You're on top of the game and I'm loving everything you do. Your blog is a special tie-in for your life and the world of cooking and competitions. I got scared off, not so much by the challenge of the photography, but the challenges involving social media (voting, trolls and backstabbing) and the move away from live cook-offs and friendly competitions. Your blog is a breath of fresh air. Thank you!!!
Lisa
Oh Laureen I know what you mean, but you are too talented and I hope you get back in the game. You just need to ignore the goonies 🤣
patcook1
Amen.....to the "good old days". I can take a decent photo but I am a home cook not a photographer who knows how to edit sizes of photos.
Lisa
Pat I would be happy to help you learn how to edit the size. I remember wondering the same and how frustrating it was
patcook1
Thanks, Lisa.
mistimaan
Yummy recipe...........well done
Lisa
Thank you! Right now it is my favorite cake.
Kim Rollings
Beautiful photos, Lisa! You are so talented. 😊
Lisa
Awe thank you for being here. I think it's more hard work than talent. My dad always said it would pay off.
Lisa Keys
Clearly a fan favorite. It's the perfect dessert for any time of day.