1 c Cornmeal;yellow or white
Preferably stone ground,plus
More for preparing pan
1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Sugar
1/4 c Oil;plus more for preparing
Pan
2 tb Butter;softened
2 Eggs;large plus
2 Egg whites
1/2 c Yogurt;nonfat plain
1 1/2 tb Lemon;zest grated
1 tb Lemon juice,fresh
1/2 ts Lemon extract
1 c Berries;fresh or frozen,
Strawberries,blueberries,or
Raspberries
1/4 c Black currant liqueur,such
As Creme de Cassis
Line bottom of 10″ round cake pan with parchment or wax paper.Lightly
oil pan an dust with cornmeal,shaking out excess.. Sift together
cornmeal,flour,baking powder and salt in medium bowl and set aside..
Whisk togethersugar,oil and butter in large mixing bowl until well
combined.Add eggs and egg whites,one at a time,stirring until just
combined.Stir together yogurt,lemon zest,lemon juice,and lemon
extract in small bowl.Fold in dry ingredients until just combined.Do
not overmix.. Spoon batter into prepared pan and smooth top with
rubber spatula.Bake at 350~F until cake is golden and wooden pick
inserted into center comes out clean,about 40 minutes.Cool cake on
rack 10 minutes.Invert cake onto platter,peel off paper and cool
completely.( Cake can be made ahead to this point and
refrigerated,wrapped in plastic,up to 3 days.) Toss berries with
black currant liqueur.Cut cake into wedges and serve topped with
berries.Makes
12 servings.
Yields
12 Servings