Post by ann on May 20, 2007 10:56:47 GMT 2
Orange-Scented Cornmeal Cake With Fresh Berries
Makes 8 servings
Olive oil makes this dessert luxuriously rich and adds a healthy dash of monounsaturated fats. You'll feel full hours after you've laid down your fork. This cake is best served the day it is made.
Ingredients:
Cake
3/4 cup whole-grain pastry flour
1/4 cup cornmeal
1 teasthingy baking powder
1/4 teasthingy baking soda
1/4 teasthingy salt
1/3 cup + 1 tablesthingy sugar, divided
3 tablesthingys extra-virgin olive oil
1/2 cup fat-free plain yogurt
2 large eggs
1 tablesthingy grated orange peel
2 tablesthingys orange juice
1/4 teasthingy ground cinnamon
Berries
1 cup blackberries
1 tablesthingy sugar
1 tablesthingy orange juice
1 cup blueberries
1 cup raspberries
Instructions:
To make the cake: Preheat the oven to 350°F. Coat a 9" springform pan with cooking spray.
In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
In a large bowl, combine 1/3 cup 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 tablesthingy sugar and the cinnamon.
Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden pick 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. Sthingy the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and the remaining blackberries.
Cheers Ann
Makes 8 servings
Olive oil makes this dessert luxuriously rich and adds a healthy dash of monounsaturated fats. You'll feel full hours after you've laid down your fork. This cake is best served the day it is made.
Ingredients:
Cake
3/4 cup whole-grain pastry flour
1/4 cup cornmeal
1 teasthingy baking powder
1/4 teasthingy baking soda
1/4 teasthingy salt
1/3 cup + 1 tablesthingy sugar, divided
3 tablesthingys extra-virgin olive oil
1/2 cup fat-free plain yogurt
2 large eggs
1 tablesthingy grated orange peel
2 tablesthingys orange juice
1/4 teasthingy ground cinnamon
Berries
1 cup blackberries
1 tablesthingy sugar
1 tablesthingy orange juice
1 cup blueberries
1 cup raspberries
Instructions:
To make the cake: Preheat the oven to 350°F. Coat a 9" springform pan with cooking spray.
In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
In a large bowl, combine 1/3 cup 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 tablesthingy sugar and the cinnamon.
Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden pick 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. Sthingy the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and the remaining blackberries.
Cheers Ann
