| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Cakes & fro, Desserts, Sauces & gr, Vegetarian | 12 | servings |
INGREDIENTS
| 3 | c | Farina®; (uncooked) |
| 1/2 | c | Unbleached flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 1/2 | c | Honey |
| 2 | c | Nonfat yogurt |
| 1/2 | c | Blanched almonds; coarsely chopped |
| 4 | tb | Frozen orange juice concentrate |
| 1 | tb | Fresh orange zest |
| 1 1/2 | c | Honey |
| 1 1/2 | c | Orange juice |
INSTRUCTIONS
SYRUP Preheat oven to 350F. Sift together farina, flour, baking powder and soda. Stir yogurt, almonds, orange juice concentrate, orange zest and 1 1/2 cups honey into dry ingredients. Pour batter into a well-greased 9" x 13" baking pan. Bake until top is golden brown (about 45 minutes). To make the syrup, bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove and discard any froth that may form on the syrup's surface. Pour syrup over finished cake. Poke cake gently with t toothpick to help cake absorb syrup. Serve when cake is cook and syrup has been absorbed. From Ellen C. <ellen@elekta.com> Per serving: 519 Calories; 4g Fat (6% calories from fat); 9g Protein; 118g Carbohydrate; 1mg Cholesterol; 200mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates NOTES : Total CFF = 6% Recipe by: Aphrodite Polemis (Recipe cards) Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jun 30, 1999, converted by MM_Buster v2.0l.
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