Cake
\n3\/4 C. whole-grain pastry flour
\n1\/4 C. cornmeal
\n1 tsp. baking powder
\n1\/4 tsp. baking soda
\n1\/4 tsp. salt
\n1\/3 C. + 1 T. sugar, divided
\n3 T. extra-virgin olive oil
\n1\/2 C. fat-free plain yogurt
\n2 large eggs
\n1 T. grated orange peel
\n2 T. orange juice
\n1\/4 tsp. ground cinnamon<\/p>\n
Berries
\n1 C. blackberries
\n1 T. sugar
\n1 T. orange juice
\n1 C. blueberries
\n1 C. raspberries<\/p>\n
To make the cake: Preheat the oven to 350\u00b0F. Coat a 9″ springform pan with cooking spray. In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, combine 1\/3 C. sugar and the oil. Using an electric mixer on high speed, beat for 2 minutes. Add the yogurt, eggs, orange peel, and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour the batter into the prepared pan. In a small bowl, combine the remaining 1 T. sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Transfer to a wire rack and let cool.<\/p>\n
To make the berries: In a food processor or blender, puree 3\/4 C. of the blackberries, the sugar, and the orange juice until smooth. Strain the puree through a sieve into a small bowl; discard the seeds. Cut the cake into wedges. Spoon the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and the remaining blackberries.<\/p>\n
Yield: 8 servings
\nCalories: 189
\nFat: 7g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cake 3\/4 C. whole-grain pastry flour 1\/4 C. cornmeal 1 tsp. baking powder 1\/4 tsp. baking soda 1\/4 tsp. salt 1\/3 C. + 1 T. sugar, divided 3 T. extra-virgin olive oil 1\/2 C. fat-free plain yogurt 2 large eggs 1 T. grated orange peel 2 T. orange juice 1\/4 tsp. ground cinnamon Berries 1 C. blackberries 1 T. sugar 1 T. orange juice 1 C. blueberries 1 C. raspberries To make the cake: Preheat the oven to 350\u00b0F. Coat…<\/p>\n