Orange Scented Cornmeal Cake with Fresh Berries

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)

Cake:

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.