Recipe: Orange Upside-Down Cake
Need an elegant cake that’s heart-healthy, without compromising taste? Try our Orange Upside-Down Cake. It’s low in saturated fat and cholesterol while still tasting decadent.
Try baking this luscious cake in a cast-iron skillet, though you could also use a 10-inch ovenproof skillet.
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Stone-ground yellow cornmeal replaces the traditional wheat flour for an interesting change in texture and flavor.
By using the fewest egg yolks possible — without compromising taste — we’ve kept the saturated fat and cholesterol in this decadent dessert to a minimum.
1 large thin-skinned orange, such as Valencia
¼ cup sugar
Polenta cake layer
2 tablespoons skim milk
1/3 cup sugar
½-ounce package active dry yeast
2 large eggs, separated, plus 2 additional large egg whites
2 tablespoons trans-free margarine
2 teaspoons finely grated orange zest
2 teaspoons pure vanilla extract
2/3 cup stone-ground yellow cornmeal
NOTE: If you can’t find a Valencia orange in your market, substitute a navel orange and peel it before slicing.
Makes 8 servings
150 calories (18% calories from fat), 3 g total fat (0.5 g saturated fat), 4 g protein, 26 g carbohydrate, 1 g dietary fiber, 55 mg cholesterol, 60 mg sodium, 130 mg potassium
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)