Italian Almond Cake

Prep: 14 minutes; Cook: 30 minutes; other: 1 hour and 10 minutes

Cornmeal, which was introduced to Italy via the Orient, is commonly used in baked goods like this almond cake and the well-known polenta cake. This cake has a flavorful addition of orange juice-soaked raisins. Top each slice with 1 tablespoon fat-free whipped topping and 2 tablespoons fresh raspberries for a stunning presentation.


8 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 264
Fat 10.4 g
Satfat 4.7 g
Protein 4.8 g
Carbohydrate 39.8 g
Fiber 1.2 g
Cholesterol 120 mg
Iron 1.7 mg
Sodium 234 mg
Calcium 104 mg


1/4 cup orange juice
1/2 cup raisins
1/2 cup yellow cornmeal
1/2 cup sifted cake flour
1 teaspoon baking powder
1/4 cup butter, softened
1/4 cup marzipan (almond paste), cut into small pieces
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar, sifted
2 large eggs
2 large egg yolks
1/4 cup low-fat vanilla yogurt
Cooking spray
1 1/2 teaspoons powdered sugar


1. Preheat oven to 350°.

2. Microwave juice in a small bowl at HIGH 30 seconds or until hot. Add raisins. Let stand 10 minutes; drain.

3. Combine cornmeal, flour, and baking powder in a bowl.

4. Combine butter, marzipan, and vanilla in a large bowl; beat with a mixer at medium speed until very smooth. Gradually add 1 1/4 cups powdered sugar, beating until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Add cornmeal mixture and yogurt, beating until blended. Stir in raisins. Pour batter into an 8-inch round cake pan coated with cooking spray.

5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on a wire rack. Sprinkle with 1 1/2 teaspoons powdered sugar.