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Ingredients
•
1 cup sugar
•
½ cup canola oil
•
3 large eggs, room temperature
•
1 cup fat-free plain yogurt
•
¼ cup orange juice
•
4 tsp grated orange zest
•
1 ¼ cups all-purpose flour
•
½ cup yellow cornmeal
•
1 tsp baking powder
Method
1. Preheat oven to 176°C. In a large
bowl, beat sugar and oil until
blended. Beat in eggs, yogurt, orange
juice and zest. In another bowl, whisk
flour, cornmeal, baking powder, salt
and baking soda; gradually beat into
sugar mixture. Pour into a greased 9-
inch. springform pan. Place pan on a
baking sheet.
2. Bake until golden brown and a
toothpick inserted in centre comes
out with moist crumbs, 40-45
minutes.
Orange Cornmeal Cake
Cooking time: 43-50m – Temperature: 176°C
•
½ tsp salt
•
¼ tsp baking soda
For Glaze
•
½ cup sugar
•
½ cup orange juice
•
1 tbs butter
•
Sweetened whipped cream
•
Grated orange zest, optional
3. Meanwhile for glaze, in a microwave-
safe bowl, combine sugar, orange
juice and butter; microwave on high
2-3 minutes, stirring every 30
seconds. Place cake on a wire rack.
Slowly drizzle 1/2 cup glaze over
warm cake; let it stand 5 minutes.
Slowly drizzle remaining glaze over
cake; loosen sides from pan with a
knife. Cool completely in pan. Cover
and let stand overnight. Remove rim
from pan. Serve with whipped cream
and, if desired, orange zest.
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