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Citrus Cornmeal Cake Recipe

Citrus Cornmeal Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.