Italian Almond Cake

• 1/4 cup orange juice
• 1/2 cup raisins
• 1/2 cup yellow cornmeal
• 1/2 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 cup butter, softened
• 1/4 cup marzipan (almond paste), cut into small pieces
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar, sifted
• 2 large eggs
• 2 large egg yolks
• 1/4 cup low-fat vanilla yogurt
• Cooking spray
• 1 1/2 teaspoons powdered sugar

1. Preheat oven to 350u0b0.
2. Microwave juice in a small bowl at HIGH 30 seconds or until hot. Add raisins. Let stand 10 minutes; drain.
3. Combine cornmeal, flour, and baking powder in a bowl.
4. Combine butter, marzipan, and vanilla in a large bowl; beat with a mixer at medium speed until very smooth. Gradually add 1 1/4 cups powdered sugar, beating until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Add cornmeal mixture and yogurt, beating until blended. Stir in raisins. Pour batter into an 8-inch round cake pan coated with cooking spray.
5. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on a wire rack. Sprinkle with 1 1/2 teaspoons powdered sugar.

orange juice, raisins, yellow cornmeal, cake flour, baking powder, butter, vanilla, powdered sugar, eggs, egg yolks, lowfat vanilla yogurt, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/italian-almond-cake (may not work)