This recipe was adapted from a Denise Austen recipe sent to me by my friend, Jerrie. The combination of the olive oil and cornmeal, along with the berries, give this cake a great savory/sweet taste.
serves 8 ( 4 points)
3/4 c. whole wheat pastry flour
1/4 c. cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. + 1 T. sugar, divided
3 T. extra virgin olive oil
1/2 c. fat free vanilla or plain yogurt
2 large eggs
1 T. grated orange peel
2 T. orange juice
1/4 tsp. ground cinnamon
For the berry sauce:
2 c. raspberries
1 c. blueberries
1 T. sugar
1 T. orange juice
Preheat oven to 350 and coat a 9" springform pan with cooking spray.
In a small bowl, combine the first five ingredients ( through salt)
In a large bowl, beat the olive oil with 1/3 c. sugar for 2 minutes. Add the yogurt, eggs, orange peel and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour batter into the prepared pan.
In a small bowl, combine the remaining 1 T. sugar with the cinnamon. Sprinkle over the cake. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For sauce, in a food processor or blender, puree 3/4 c. raspberries with 1 T. sugar and 1 T. orange juice until smooth. Drain through a sieve. Discard seeds.
Spread sauce over cake. Top with remaining raspberries and blueberries.