Best Citrus Cornmeal Cake Recipes

CITRUS CORNMEAL CAKE

Citrus Cornmeal Cake image

Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It's sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup lemon yogurt
1/3 cup honey
1/4 cup olive oil
1 large egg, room temperature
2 large egg whites, room temperature
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon grated orange zest
1 can (15 ounces) mandarin oranges, drained
3 tablespoons sliced almonds

Steps:

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 zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 240 calories, Fat 9g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES

Citrus Cornmeal Cake With Wine-Roasted Strawberries image

An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 55m

Yield Makes one 9-inch cake

Number Of Ingredients 12

Ingredients

2/3 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 1/4 cups sugar
1 tablespoon grated orange or tangerine zest, plus 1/2 cup fresh juice
1 teaspoon pure vanilla extract or paste
3/4 cup sweetened shredded coconut
1 1/4 cups unbleached all-purpose flour
3/4 cup fine yellow cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
Wine-Roasted Strawberries and lightly sweetened whipped cream, for serving

Steps:

Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.