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Orange-Polenta Cake Recipe
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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
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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 |
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Cooking Methods
- 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.
- 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.
- 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.
- 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.
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Fun Facts /
Cooking Tips
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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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More Cake Recipes
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Recipes
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