Best Citrus Cornmeal Cake With Wine Roasted Strawberries 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.

ORANGE CORNMEAL CAKE

Orange Cornmeal Cake image

This orange-flavored cake has white wine in the batter.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 10

Ingredients

1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine, (or orange juice)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
Orange segments, for serving (optional)

Steps:

Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.