Cornmeal Cake (polenta Dolce)

Those who are pleasing to God testify with the penitent tax-collector in the Temple: “God, be merciful to me, the sinner!” (Luke 18:13). Augustine pleaded, “Lord, save me from that wicked man, myself.” John Knox, perhaps the greatest preacher in the history of Scotland, confessed, “In youth, in middle age and now after many battles, I find nothing in me but corruption.” John Wesley wrote, “I am fallen short of the glory of God, my whole heart is altogether corrupt and abominable, and consequently my whole life being an evil tree cannot bring forth good fruit.” His brother Charles, who penned so many great hymns, confessed, “Vile and full of sin I am.” Augustus Toplady, who wrote the beloved hymn “Rock of Ages,” said of himself, “Oh, that such a wretch as I should ever be tempted to think highly of himself. I am myself nothing but sin and weakness, in whose flesh naturally dwells no good thing.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs	Italian	Cakes, Fruits, Italian, Low fat	8	Servings

INGREDIENTS

3/4	c	All-Purpose Flour
1/4	c	Yellow Cornmeal
4		Eggs
3/4	c	Sugar
1	t	Grated Lemon Rind
1	t	Grated Orange Peel
1	t	Pure Vanilla Extract
1/2	c	Orange Marmalade
		Confectioner's Sugar, For
		Dusting
		Sliced Mandarin Oranges, For
		Garnish
4		g Sod 39mg CFF 9.6%

INSTRUCTIONS

Yellow cornmeal gives the cake a sunny color and slightly crunchy
texture; finely ground cornmeal is preferable, and is often available
at health-food stores. The cake is good plain or topped with berries
and oranges.  Preheat oven to 350F. Lightly oil an 8" springform pan or
coat it with  nonstick cooking spray. Dust it with a little flour,
tapping out the  excess.  In a small bowl, stir together flour and
cornmeal; set aside.  Separate egg yolks and whites into two mixing
bowls. Beat the yolks  and whites into two mixing bowls. Beat the yolks
with an electric  mixer on low speed until blended; gradually beat in
1/2 C of the  sugar and continue beating on high speed until the yolks
are thick  and pale, about 3 min. Beat in lemon and orange zests and
vanilla.  With clean beaters, beat the egg whites on low speed just
until foamy;  increase speed to high. When the whites begin to form
soft peaks,  gradually add the remaining 1/4 C sugar beating until the
whites are  stiff and glossy.  With a large rubber spatula, gently fold
the whites into the beaten  yolks. Then gently fold in the reserved dry
ingredients just until  combined. Transfer the batter to the prepared
pan, smoothing the top.  Bake for 25 - 30 min, or until the center is
puffed and springs back  when lightly pressed.  Loosen the edges and
unmold the cake onto a rack, let cool  completely. With a long serrated
knife (we used dental floss), cut  the cake horizontally into two
layers. Set the bottom layer on a  serving plate and spread with orange
marmalade. Replace the top layer  and dust with confectioner's sugar
and orange slices if desired.  Serves 8  This was amazing!! It reminded
me of cakes and cookies I had while  growing up. It is a very dry cake
with a wonderful crunch. We didn't  like it with the powdered sugar on
top so we just put on mandarin  oranges instead.  Entered into
MasterCook and gladly tested for you by Reggie & Jeff  Dwork
<reggie@reggie.com>  NOTES : Cal 212.4 Total Fat 2.3g Sat Fat 0.7g Carb
44.7g Fib 0.4g Pro  Recipe by: Eating Well, Sept/Oct 1995  Posted to
EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 07,  1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 237 Calories From Fat: 24 Total Fat: 2.7g Cholesterol: 93mg Sodium: 51.6mg Potassium: 150.5mg Carbohydrates: 50.1g Fiber: 1.2g Sugar: 36.5g Protein: 5.1g