Orange-Scented Cornmeal Cake With Fresh Berries

Ingredients

For the cake:
3/4 cup whole-grain pastry flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup + 1 tablespoon sugar, divided
3 tablespoons extra-virgin olive oil
1/2 cup plain fat-free yogurt
2 large eggs
1 tablespoon grated orange peel
2 tablespoons orange juice
1/4 teaspoon ground cinnamon

For the berry sauce:
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 tablespoon sugar
1 tablespoon orange juice

Preparation

To make the cake: Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray.

In a small bowl, combine the four, cornmeal, baking powder, baking soda and salt.

In a large bowl, combine 1/3 cup of 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 tablespoon sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool.

To make the berries: In a food processor or blender, puree 3/4 cup 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 remaining blackberries.

Note: When you use an electric mixer to beat citrus peel into a batter, a lot of the peel can cling to the beaters. Be sure to scrape any peel from the beaters back into the batter.

Makes 8 servings

Per serving: 189 calories, 30g carbohydrates, 4g protein, 7g total fat, 55mg cholesterol, 3g dietary fiber, 200mg sodium