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Orange-Polenta Cake Recipe

 

Ingredients

Servings: 10

 

1 cup yellow cornmeal (not cornmeal mix)

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup granular no-calorie sweetener

2/3 cup low-fat buttermilk

1/3 cup extra-virgin olive oil

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

2 tsp vanilla extract

1 tbsp fresh grated orange zest

4 large navel or Valencia oranges

 

Nutrition Facts

 

Exchanges/Choices:

2 1/2 Carbohydrate

1 1/2 Fat

 

Calories 250

    Calories from Fat 78

Total Fat 9g

    Saturated Fat 1g

Cholesterol 43mg

Sodium 153mg

Carbohydrate 39g

    Dietary Fiber 3g

    Sugar 19g

Protein 5g

Cooking Methods

  1. Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper. Coat the paper and sides of the pan with cooking spray. Set aside.
  2. Combine the cornmeal, flour, sugar, no-calorie sweetener, buttermilk, oil, baking soda, salt and eggs in a large bowl and beat at medium speed for 2-3 minutes, or until the batter is smooth. Beat in the vanilla and stir in the orange zest. Pour the batter into the prepared pan and bake 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean.
  3. While the cake bakes, prepare the orange segments. Peel of the skin and membrane of the orange. Slice open the orange, discard any seeds. Keep the flesh of the orange segments.
  4. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan, discard the parchment, and cool completely on the wire rack. Serve the cake with the orange segments. The cake can be covered in an airtight container and stored at room temperature up to 1 day.

Fun Facts / Cooking Tips

This delicious and healthy dessert, especially make for diabetes patients, begs for fresh fruit to balance the richness of the cake. In fall and winter, serve it with orange segments. When fresh berries are in season, you can use those instead.

 

 

 

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