Citrus Cornmeal Cake

Name: Citrus Cornmeal Cake
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

12 ingredients

2 steps

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

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 zest.
2

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 minutesCool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.