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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. Itâs sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. âRoxanne Chan, Albany, California Ingredients:
1/2 cup lemon yogurt |
1/3 cup honey |
1/4 cup olive oil |
1 egg |
2 egg whites |
1/4 teaspoon almond extract |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
1 teaspoon baking powder |
1/2 teaspoon grated orange peel |
1 can (15 ounces) mandarin oranges, drained |
3 tablespoons slivered 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 peel.
2. Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature. Yield: 8 servings.
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