Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Maureen Callahan
Recipe by Cooking Light March 2010

Gallery

Credit: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib

Recipe Summary

Yield:
9 servings (serving size: 1 cake wedge and about 1/4 cup compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

305 calories; fat 10.7g; saturated fat 1.8g; mono fat 7.1g; poly fat 1.2g; protein 5.4g; carbohydrates 48.9g; fiber 2.8g; cholesterol 48mg; iron 1.4mg; sodium 211mg; calcium 88mg.
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