Dessert

Sticky Citrus Cake is for Dessert.

Sticky Citrus Cake takes several minutes to prepare.

Sticky Citrus Cake takes several minutes to cook.

Sticky Citrus Cake makes 10 servings.

The ingredients for Sticky Citrus Cake are:

2 Large seedless oranges - pulped in food processor
2 cans Mandarin Oranges, drained
1/2 cup Splenda sugar mix
5TBSP 1TSP Splenda brown sugar mix
12 oz butter
zest of one lemon
zest of two large oranges
10 oz ground almond
4 oz fine polenta or cornmeal
150ml pot of plain low fat yogurt
3 eggs, seperated

Here is how you make Sticky Citrus Cake:

Serving Size:?1 piece (10 slices)Melt 1/2 stick butter, mix with Splenda brown sugar, spread over bottom of 10" spring form pan. Layer mandarine oranges in the mixture. Set aside.Beat remaining butter with Splenda sugar blend and lemon zest, orange zest, mix well. Add egg yolks, blend until creamy. Add ground almond, cornmeal and yogurt, mix well. Beat egg whites to a firm peak, fold into batter. POur into pan over orange slices. Bake at 180c for one hour or until inserted pick comes out clean. Cool for 5 minutes. Turn cake out, upside down on platter. Allow to cool further. Slice into 10 slices. Serve with a dollop of Cheesecake Cream.

The nutritional information for Sticky Citrus Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 330.7

• Total Fat: 21.8 g
• Cholesterol: 92.8 mg
• Sodium: 132.3 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 2.7 g
• Protein: 6.0 g