Orange-Scented Cornmeal Cake With Fresh Berries

Orange-Scented Cornmeal Cake With Fresh Berries

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Orange-Scented Cornmeal Cake With Fresh Berries calories by ingredient
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Introduction

From Denise Austin's daily e-mail newsletter.

Lots of ingredients but so worth it & great for a special occasion.

Fresh or frozen berries can be used, just thaw frozen berries. You can also stick to 1 type of berry or mix it up anyway you like!
From Denise Austin's daily e-mail newsletter.

Lots of ingredients but so worth it & great for a special occasion.

Fresh or frozen berries can be used, just thaw frozen berries. You can also stick to 1 type of berry or mix it up anyway you like!

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 cinnamon

    For the berry sauce:
    * 1 cup blackberries
    * 1 cup blueberries
    * 1 cup raspberries
    * 1 tablespoon sugar
    * 1 tablespoon orange juice

    Cooking spray

Directions

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.

TAGS:  Desserts |

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Member Ratings For This Recipe



  • Cornmeal cake is a favourite of mine. The orange juice & peel make a nice variety and the berry sauce added a whole new taste to it. - 10/23/19

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  • I wonder how a lower sugar version would be - 10/23/19

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  • Looks interesting. - 10/12/19

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  • looks good - 9/4/19

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  • Incredible!
    love this cake - 1/27/19

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