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Tuscan Cake with Citrus Compote

Photo: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib
Yield 9 servings (serving size: 1 cake wedge and about 1/4 cup compote)

Ingredients

  • Cake:
  • 1/2 cup sugar
  • 6 tablespoons extra-virgin olive oil
  • 2 large eggs
  • 1 tablespoon grated grapefruit rind
  • 1 1/2 teaspoons grated lime rind
  • 1/2 teaspoon vanilla extract
  • 1 (6-ounce) container plain low-fat yogurt
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 1.5 ounces fine yellow cornmeal (about 1/4 cup)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cooking spray
  • Compote:
  • 2 large red grapefruit
  • 4 large oranges
  • 2 tablespoons fresh lime juice
  • 3 tablespoons honey
  • 1/8 teaspoon ground allspice

Nutrition Information

  • calories 305
  • fat 10.7 g
  • satfat 1.8 g
  • monofat 7.1 g
  • polyfat 1.2 g
  • protein 5.4 g
  • carbohydrate 48.9 g
  • fiber 2.8 g
  • cholesterol 48 mg
  • iron 1.4 mg
  • sodium 211 mg
  • calcium 88 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare cake, place sugar and oil in a large bowl; beat with a mixer at high speed for 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Add rinds, vanilla, and yogurt; beat until combined.

  3. Weigh or lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, baking powder, and salt, stirring with a whisk. Add flour mixture to oil mixture; stir with a whisk just until combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 325° for 30 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove sides from pan. Cool cake completely on rack.

  4. To prepare compote, peel and section grapefruit and oranges over a medium bowl, reserving juices; place sections in another bowl. Combine reserved juices and lime juice in a small saucepan; bring to a boil. Stir in honey and allspice; reduce heat, and simmer 4 minutes or until syrupy. Cover and chill 30 minutes. Pour over fruit sections; toss gently. Chill. Serve compote over cake.