Tuscan Cake With Citrus Compote

  1. Preheat oven to 325u0b0.
  2. To prepare cake, place sugar and oil in a large bowl; beat with a mixer at high speed for 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Add rinds, vanilla, and yogurt; beat until combined.
  3. Weigh or lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, baking powder, and salt, stirring with a whisk. Add flour mixture to oil mixture; stir with a whisk just until combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 325u0b0 for 30 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove sides from pan. Cool cake completely on rack.
  4. To prepare compote, peel and section grapefruit and oranges over a medium bowl, reserving juices; place sections in another bowl. Combine reserved juices and lime juice in a small saucepan; bring to a boil. Stir in honey and allspice; reduce heat, and simmer 4 minutes or until syrupy. Cover and chill 30 minutes. Pour over fruit sections; toss gently. Chill. Serve compote over cake.

sugar, extravirgin olive oil, eggs, grated grapefruit rind, lime rind, vanilla, yogurt, flour, yellow cornmeal, baking soda, baking powder, salt, cooking spray, red grapefruit, oranges, lime juice, honey, ground allspice

Taken from www.myrecipes.com/recipe/tuscan-cake-with-citrus-compote (may not work)

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