Citrus Cornmeal Cake Recipe

Citrus Cornmeal Cake Recipe photo by Taste of Home

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Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It’s sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. —Roxanne Chan, Albany, California

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Citrus Cornmeal Cake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 8 Servings

25 25 50

Ingredients

1/2 cup lemon yogurt
1/3 cup honey
1/4 cup olive oil
1 egg
2 egg whites
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon grated orange peel
1 can (15 ounces) mandarin oranges, drained
3 tablespoons slivered almonds

Directions

Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange peel.
Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature. Yield: 8 servings.

Nutritional Facts 1 slice equals 240 calories, 9 g fat (1 g saturated fat), 27 mg cholesterol, 85 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Citrus Cornmeal Cake in Healthy Cooking December/January 2011, p33