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Citrus Cornmeal Cake

 Citrus Cornmeal Cake
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
8 ServingsPrep: 25 min. Bake: 25 min.


  • 1/2 cup lemon yogurt
  • 1/3 cup honey
  • 1/4 cup olive oil
  • 1 egg
  • 2 egg whites
  • 1/4 teaspoon McCormick® Pure 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


  • 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.

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Citrus Cornmeal Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.