Orange Upside-Down Cake

Name: Orange Upside-Down Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 14 grams package active dry yeast; 2 larges eggs, separated, plus 2 additional large egg whites; 158 milliliters stone-ground yellow cornmeal; 1 large thin-skinned orange, such as Valencia; 2 teaspoons finely grated orange zest; 2 Tbsps skim milk; 79 milliliters sugar; 2 teaspoons pure vanilla extract

Orange Upside-Down Cake might be just the dessert you are searching for. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 117 calories. This recipe serves 8. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have active yeast, vanillan extract, skim milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Wash the orange.

Ingredients you will need

Orange

Cut off and discard the ends.

Cut the orange crosswise into slices about 1/4 inch thick.

Ingredients you will need

Orange

Remove any seeds. Put in the skillet, add 1/4 cup water,and sprinkle with sugar. Bring the mixture to a boil over high heat, gently stirring to keep the fruit from sticking. Cook until the liquid is almost gone and the orange slices are caramelized. With a fork, move the orange slices into an attractive pattern in the bottom of the skillet.

Ingredients you will need

Orange Slices

Fruit

Seeds

Sugar

Water

Equipment you will use

Frying Pan

In a small saucepan, heat the milk until warm but not hot.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from heat and add 1 teaspoon of the sugar and the yeast. Stir until the yeast is dissolved.

Ingredients you will need

Sugar

Yeast

Set aside.

In a large bowl, beat together the 2 egg yolks, the remaining sugar, and the margarine until pale yellow and thick.

Ingredients you will need

Egg Yolk

Margarine

Sugar

Equipment you will use

Bowl

Add the orange zest and vanilla; mix well. Sift the cornmeal into the egg mixture, stirring constantly. Stir in the yeast mixture,which should now be frothy.

Ingredients you will need

Orange Zest

Cornmeal

Vanilla

Yeast

Egg

In a clean bowl, beat all 4 egg whites until they form stiff peaks. Stir a third of the beaten whites into the cornmeal mixture. Carefully fold in the remaining whites. Spoon the batter in dollops over the orange slices in the skillet. Smooth the top.

Ingredients you will need

Orange Slices

Egg Whites

Cornmeal

Equipment you will use

Frying Pan

Bowl

Bake for 25 to 30 minutes, until a cake tester inserted in the middle comes out clean. Run a knife between the sides of the skillet and the cake. Cool on a rack for 10 minutes. Hold a flat serving plate over the skillet and invert the cake.

Equipment you will use

Oven

Frying Pan

Knife

Serve while still warm.

Taste

Book, using the USDA Nutrition Database

Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt won a James Beard Award for The Joslin Diabetes Gourmet Cookbook. They are also the authors of The Joslin Diabetes Quick and Easy Cookbook, The Joslin Diabetes Healthy Carbohydrate Cookbook, and The Joslin Diabetes Great Chefs Cook Healthy Cookbook. Bonnie Polin lives in Tulsa, Oklahoma, and Frances Giedt lives in Arlington, Texas. Steven E. Nissen, MD, is chairman of the Department of Cardiovascular Medicine at Cleveland Clinic Heart and Vascular Institute and the current president of the American College of Cardiology.