Orange-Scented Cornmeal Cake With Fresh Berries
- Number of Servings: 8
Ingredients
For the cake:* 3/4 cup whole-grain pastry flour* 1/4 cup cornmeal* 1 teaspoon baking powder* 1/4 teaspoon baking soda* 1/4 teaspoon salt* 1/3 cup + 1 tablespoon sugar, divided* 3 tablespoons extra-virgin olive oil* 1/2 cup plain fat-free yogurt* 2 large eggs* 1 tablespoon grated orange peel* 2 tablespoons orange juice* 1/4 teaspoon ground cinnamonFor the berry sauce:* 1 cup blackberries* 1 cup blueberries* 1 cup raspberries* 1 tablespoon sugar* 1 tablespoon orange juiceCooking spray
To make the cake: Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray.
In a small bowl, combine the four, cornmeal, baking powder, baking soda and salt.
In a large bowl, combine 1/3 cup of sugar and the oil. Using an electric mixer on high speed, beat for 2 minutes. Add the yogurt, eggs, orange peel, and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour the batter into the prepared pan.
In a small bowl, combine the remaining 1 tablespoon sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool.
To make the berries: In a food processor or blender, puree 3/4 cup of the blackberries, the sugar, and the orange juice until smooth. Strain the puree through a sieve into a small bowl; discard the seeds.
Cut the cake into wedges. Spoon the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and remaining blackberries.
Note: When you use an electric mixer to beat citrus peel into a batter, a lot of the peel can cling to the beaters. Be sure to scrape any peel from the beaters back into the batter.
Makes 8 servings
*Lots of substitutions can be made, of course, (Splenda, eggbeaters, applesauce, etc) but I don't recommend it*
Number of Servings: 8
Recipe submitted by SparkPeople user BRONHI.
In a small bowl, combine the four, cornmeal, baking powder, baking soda and salt.
In a large bowl, combine 1/3 cup of sugar and the oil. Using an electric mixer on high speed, beat for 2 minutes. Add the yogurt, eggs, orange peel, and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour the batter into the prepared pan.
In a small bowl, combine the remaining 1 tablespoon sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool.
To make the berries: In a food processor or blender, puree 3/4 cup of the blackberries, the sugar, and the orange juice until smooth. Strain the puree through a sieve into a small bowl; discard the seeds.
Cut the cake into wedges. Spoon the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and remaining blackberries.
Note: When you use an electric mixer to beat citrus peel into a batter, a lot of the peel can cling to the beaters. Be sure to scrape any peel from the beaters back into the batter.
Makes 8 servings
*Lots of substitutions can be made, of course, (Splenda, eggbeaters, applesauce, etc) but I don't recommend it*
Number of Servings: 8
Recipe submitted by SparkPeople user BRONHI.
Nutritional Info Amount Per Serving
- Calories: 195.5
- Total Fat: 7.1 g
- Cholesterol: 53.1 mg
- Sodium: 199.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.4 g
- Protein: 4.4 g
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