Sticky Citrus Cake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 330.7
  • Total Fat: 21.8 g
  • Cholesterol: 92.8 mg
  • Sodium: 132.3 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.0 g

View full nutritional breakdown of Sticky Citrus Cake calories by ingredient
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Introduction

A tangy sticky version of PIneapple upside down cake. Best served with Cheesecake Cream A tangy sticky version of PIneapple upside down cake. Best served with Cheesecake Cream
Number of Servings: 10

Ingredients

    2 Large seedless oranges - pulped in food processor
    2 cans Mandarin Oranges, drained
    1/2 cup Splenda sugar mix
    5TBSP 1TSP Splenda brown sugar mix
    12 oz butter
    zest of one lemon
    zest of two large oranges
    10 oz ground almond
    4 oz fine polenta or cornmeal
    150ml pot of plain low fat yogurt
    3 eggs, seperated


Directions

Serving Size: 1 piece (10 slices)

Melt 1/2 stick butter, mix with Splenda brown sugar, spread over bottom of 10" spring form pan. Layer mandarine oranges in the mixture. Set aside.

Beat remaining butter with Splenda sugar blend and lemon zest, orange zest, mix well. Add egg yolks, blend until creamy. Add ground almond, cornmeal and yogurt, mix well. Beat egg whites to a firm peak, fold into batter. POur into pan over orange slices. Bake at 180c for one hour or until inserted pick comes out clean. Cool for 5 minutes. Turn cake out, upside down on platter. Allow to cool further. Slice into 10 slices. Serve with a dollop of Cheesecake Cream.

TAGS:  Desserts |

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