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Orange Cornmeal Cake

QUICK FACTS

  PREPARATION TIME
20 min (for 10 serves)

 
  COOKING TIME
50 min (for 10 serves)
  BREAKFAST
Cake
 

SUMMARY

 

A light and simple cake with a hint of cornmeal accented by a citrus flavour. Great for breakfast, brunch or snack! It only has 112.7 kcal per serve!

INGREDIENTS

0.10 cup (22 g)
  Olive Oil
0.40 egg (18 g)
  Eggs
10 g
  Splenda Sugar Blend
0.40 orange (52 g)
  Navel Orange
30 g
  Wholemeal Flour
0.10 cup (13 g)
  Yellow Cornmeal, finely ground
0.40 serve (0 g)
  Baking Powder
0 g
  Iodised Salt
 

METHOD

1.  Preheat oven to 375°F.

2. Brush the bottom and sides of an 8-inch round cake pan with oil; line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

3. In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

4. Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

5. Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving. 

6. Place in serving dish and cut into 10 equal slices.

8. Serve and enjoy. 

  NUTRITIONAL PANEL
Per Serve
Energy:
471.8 kJ  (112.7 kcal)
Protein:
3.7 g
Total Fat:
1.3 g
-Saturated:
1.8 g
-Mono-Unsaturated:
0.3 g
-Poly-Unsaturated:
0.3 g
Total Carbs:
14.5 g
-Complex Carbs:
12.1 g
-Sugar:
2.4 g
Fibre:
2.5 g
Water:
32.1 mL
Alcohol:
0.0 g
Cholesterol:
32.4 mg
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