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Ingredientes
- Unsalted butter for cake rings All-purpose flour for cake rings
- 1 3/4 c. yellow cornmeal
- 1 c. lowfat milk
- 1 c. sugar
- 1/4 tsp salt Grated zest of 1 orange Juice of 1 orange
- 24 x apricot halves in syrup - (two 8 1/2 ounce cans)
- 4 lrg Large eggs separated
- 3 Tbsp. extra virgin olive oil
- 12 whl unblanched almonds
- 1/2 c. honey, lavender honey is preferable
Direcciones
- Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3- by 1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl, set aside.
- In a small saucepan, combine lowfat milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring constantly.
- Slowly pour the warm-lowfat milk mix over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a hot place 30 min. Add in the orange juice.
- Place the apricot halves on paper towels, and let drain. One at a time, add in the egg yolks to the cornmeal mix, stirring after each addition. Stir in the extra virgin olive oil.
- In a medium bowl, beat egg whites till stiff and shiny. Fold into cornmeal mix.
- Center one apricot half, cut-side up, in each cake ring. Pour 1/2 c. batter into each ring. Bake 5 min, and remove from oven. Reduce heat to 325 degrees. Place another apricot, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake till tops are golden, about 25 min.
- Transfer baking sheet to a wire rack; let cold 5 min. Remove rings, and cold completely. Drizzle cakes with honey; serve.
- Makes 12.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 12 servings | |
| Calories 289 | |
| Calories from Fat 55 | 19% |
| Total Fat 6.21g | 8% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 83mg | 3% |
| Potassium 264mg | 8% |
| Total Carbs 55.04g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 35.84g | 24% |
| Protein 5.39g | 9% |
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