Citrus Cornmeal Cake

• 1/2 cup lemon yogurt
• 1/3 cup honey
• 1/4 cup olive oil
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• 1/4 teaspoon almond extract
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon grated orange zest
• 1 can (15 ounces) mandarin oranges, drained
• 3 tablespoons sliced almonds

1. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest.
2. Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350u0b0 until a toothpick inserted in the center comes out clean, .25-30 minutesCool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.

lemon yogurt, honey, olive oil, egg, egg whites, almond extract, flour, cornmeal, baking powder, orange zest, mandarin oranges, almonds

Taken from www.tasteofhome.com/recipes/citrus-cornmeal-cake/ (may not work)