Citrus Cornmeal Cake Recipe

5 1 1
Citrus Cornmeal Cake Recipe
Citrus Cornmeal Cake Recipe photo by Taste of Home
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Citrus Cornmeal Cake Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1/2 cup lemon yogurt
  • 1/3 cup honey
  • 1/4 cup olive oil
  • 1 large egg
  • 2 large 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 in the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature. Yield: 8 servings.
Originally published as Citrus Cornmeal Cake in Healthy Cooking December/January 2011, p33

Nutritional Facts

1 slice: 240 calories, 9g fat (1g saturated fat), 27mg cholesterol, 85mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 5g protein.

  • 1/2 cup lemon yogurt
  • 1/3 cup honey
  • 1/4 cup olive oil
  • 1 large egg
  • 2 large 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
  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 in the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature. Yield: 8 servings.
Originally published as Citrus Cornmeal Cake in Healthy Cooking December/January 2011, p33

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dorrieo User ID: 1307570 191203
Reviewed Jan. 11, 2011

"This is a wonderful mix of sweet & savory...even my husband liked it!"

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