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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
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup lemon yogurt
  • 1/3 cup honey
  • 1/4 cup olive oil
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • 1/4 teaspoon almond extract
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon grated orange zest
  • 1 can (15 ounces) mandarin oranges, drained
  • 3 tablespoons sliced 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 zest.
  • Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts
1 slice: 240 calories, 9g fat (1g saturated fat), 27mg cholesterol, 85mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 5g protein.

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