Tuscan Cake With Citrus Compote Recipe

Name: Tuscan Cake With Citrus Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1/2 cup sugar; 6 tablespoons extra-virgin olive oil; 2 large eggs; 1 tablespoon grated grapefruit rind; 1 1/2 teaspoons grated lime rind; 1/2 teaspoon vanilla extract; 1 (6-ounce) container plain low-fat yogurt; 5.6 ounces all-purpose flour (about 1 1/4 cups); 1.5 ounces fine yellow cornmeal (about 1/4 cup); 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; Cooking spray; Compote:; 2 large red grapefruit; 4 large oranges; 2 tablespoons fresh lime juice; 3 tablespoons honey; 1/8 teaspoon ground allspice

Servings: persons

Cake:
1/2 cup sugar
6 tablespoons extra-virgin olive oil
2 large eggs
1 tablespoon grated grapefruit rind
1 1/2 teaspoons grated lime rind
1/2 teaspoon vanilla extract
1 (6-ounce) container plain low-fat yogurt
5.6 ounces all-purpose flour (about 1 1/4 cups)
1.5 ounces fine yellow cornmeal (about 1/4 cup)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Compote:
2 large red grapefruit
4 large oranges
2 tablespoons fresh lime juice
3 tablespoons honey
1/8 teaspoon ground allspice

1
Preheat oven to 325u00b0.
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 325u00b0 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.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, 1/2 cup sugar, 6 tablespoons extra-virgin olive oil, 2 large eggs, and more.

Yes, Tuscan Cake With Citrus Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tuscan Cake With Citrus Compote

How did you like this recipe?

Frequently Asked Questions