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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 14 minutes; Cook: 30 minutes; other: 1 hour and 10 minutes Ingredients:
1/4 cup orange juice |
1/2 cup raisins |
1/2 cup yellow cornmeal |
1/2 cup sifted cake flour |
1 teaspoon baking powder |
1/4 cup butter, softened |
1/4 cup marzipan (almond paste), cut into small pieces |
1/2 teaspoon vanilla extract |
1 1/4 cups powdered sugar, sifted |
2 large eggs |
2 large egg yolks |
1/4 cup low-fat vanilla yogurt |
cooking spray |
1 1/2 teaspoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Microwave juice in a small bowl at HIGH 30 seconds or until hot. Add raisins. Let stand 10 minutes; drain.
3. Combine cornmeal, flour, and baking powder in a bowl.
4. Combine butter, marzipan, and vanilla in a large bowl; beat with a mixer at medium speed until very smooth. Gradually add 1 1/4 cups powdered sugar, beating until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Add cornmeal mixture and yogurt, beating until blended. Stir in raisins. Pour batter into an 8-inch round cake pan coated with cooking spray.
5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on a wire rack. Sprinkle with 1 1/2 teaspoons powdered sugar.
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