Baking time: 30 minutesThis scrumptious confection may look like it came from a professional bakery, but it’s surprisingly easy to prepare.
Preparation time: 20 minutes Baking time: 30 minutes
½ stick (¼ cup) butter, melted
¾ cup brown sugar
2 clementines, peeled
2⁄3 cup all-purpose flour
1⁄3 cup fat-free soy flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
Dash of salt
2 eggs
½ cup fat-free plain yogurt
¼ cup canola oil
1 teaspoon orange extract
1. Preheat the oven to 350°F. Coat a 9" round cake pan with vegetable oil spray. Drizzle the butter evenly over the bottom. Scatter ¼ cup sugar into the pan bottom. Press with a fork to spread the sugar evenly. Separate the clementines into sections. With a small knife, cut each section in half lengthwise to create two skinny half-moons. Lay the section halves, cut side up, in a spiral starting at the outer edge of the pan. Continue laying the sections in spirals, not overlapping, until the pan bottom is completely covered. Set aside.
2. On a sheet of waxed paper, combine the flours, baking powder, baking soda, cinnamon, and salt. Blend with a fork. In a bowl, beat the eggs, yogurt, and oil with a fork until smooth. Add the remaining ½ cup sugar and the extract. Beat until smooth. Stir in the dry ingredients. Dollop the batter carefully into the prepared pan.
3. Bake for about 30 minutes, or until browned and a tester inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes. Place a heatproof platter over the pan. Holding the platter and the pan firmly with oven mitts, turn over the cake onto the tray. Using a serrated knife, cut the cake into wedges. Serve warm.
MAKES 12 SERVINGS
Per serving: 167 calories, 18 g carbohydrate, 4 g protein, 9 g fat, 3 g saturated fat, 45 mg cholesterol, 146 mg sodium, 1 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: 1 starch, 2 fat
NOTE: Select fat-free (check the nutrition facts label) soy flour, which is now sold in many supermarkets and also natural food stores. It gives a protein boost to baked goods and adds moisture. Store the opened flour in the refrigerator or freezer.