Try baking this luscious cake in a cast-iron skillet, though a 10-inch ovenproof skillet works just as well!
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Stone-ground yellow cornmeal replaces 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.
Orange layer
1 large thin-skinned orange, such as Valencia
1/4 cup sugar
Polenta cake layer
2 tablespoons skim milk
1/3 cup sugar
1/2-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
Calories: 150 (18% calories from fat)
Total fat: 3 g total fat
Saturated fat: 0.5 g
Protein: 4 g
Carbohydrate: 26 g
Dietary fiber: 1 g
Cholesterol: 55 mg
Sodium: 60 mg
Potassium: 130 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).
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