| 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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