Ingredients
1/2 cup lemon yogurt1/3 cup honey1/4 cup olive oil1 large egg, room temperature2 large egg whites, room temperature1/4 teaspoon almond extract3/4 cup all-purpose flour1/2 cup cornmeal1 teaspoon baking powder1/2 teaspoon grated orange zest1 can (15 ounces) mandarin oranges, drained3 tablespoons sliced almonds
Preparation
Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest.
Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.
