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Orange Polenta Cake With Mango And Orange Salad Recipe
|Soft margarine||75 Milliliter, melted (1/3 Cup)|
|Low fat yogurt||125 Milliliter (0.5 Cup)|
|Juice concentrate||25 Milliliter (2 Tablespoon)|
|Orange peel||1 Tablespoon, grated (15 Milliliter)|
|Cornmeal||1 Cup (16 tbs) (250 Milliliter)|
|All purpose flour||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Baking powder||1 1⁄2 Teaspoon (7 Milliliter)|
|Granulated sugar||1 Cup (16 tbs), divided (250 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Cold water||2 Tablespoon (25 Milliliter)|
|Orange juice||1⁄4 Cup (4 tbs) (50 Milliliter)|
Calories 333 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 21.9 mg
Sodium 154.5 mg6.4%
Total Carbohydrates 64 g21.3%
Dietary Fiber 3.8 g15%
Sugars 43.3 g
Protein 5 g10.5%
Vitamin A 10% Vitamin C 76.3%
Calcium 12.3% Iron 6.5%
*Based on a 2000 Calorie diet
In large bowl, beat egg with melted margarine, yogurt, orange juice concentrate and orange peel.
In separate bowl, combine cornmeal, flour, baking powder and 1/2 cup/125 mL sugar.
In third bowl, beat egg whites until opaque and starting to froth.
Beating constantly, slowly add remaining sugar.
Beat until firm.
Add cornmeal mixture to yogurt mixture and combine.
Fold in egg whites.
Spoon batter into prepared pan.
Bake in preheated 350Â°F/180Â°C oven for 40 minutes, or until centre springs back when pressed gently.
Cool on rack and then remove from pan.
Meanwhile, to prepare salad, cut mangoes and place in large bowl.
Peel oranges and cut out segments (page 269).
Place sugar and cold water in medium saucepan.
Bring to boil, stirring, until sugar dissolves.
Stop stirring and brush down any sugar crystals on sides of pan with pastry brush dipped in cold water.
Continue to cook, without stirring, until sugar is golden.
Remove sugar from heat and, standing back, add orange juice.
Return to heat, stirring until smooth about 1 minute.
Combine caramel mixture with oranges and mangoes.
Serve cake with fruit and syrup on top.