3 c Farina?; (uncooked)
1/2 c Unbleached flour
2 ts Baking powder
1 ts Baking soda
1 1/2 c Honey
2 c Nonfat yogurt
1/2 c Blanched almonds; coarsely
-chopped
4 tb Frozen orange juice
-concentrate
1 tb Fresh orange zest
-SYRUP-
1 1/2 c Honey
1 1/2 c Orange juice
Preheat oven to 350F. Sift together farina, flour, baking powder and soda.
Stir yogurt, almonds, orange juice concentrate, orange zest and 1 1/2 cups
honey into dry ingredients.
Pour batter into a well-greased 9″ x 13″ baking pan. Bake until top is
golden brown (about 45 minutes).
To make the syrup, bring 1 1/2 cups honey and 1 1/2 cups orange juice to a
boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove and
discard any froth that may form on the syrup’s surface.
Pour syrup over finished cake. Poke cake gently with t toothpick to help
cake absorb syrup. Serve when cake is cook and syrup has been absorbed.
From Ellen C. ellen@elekta.com
Per serving: 519 Calories; 4g Fat (6% calories from fat); 9g Protein; 118g
Carbohydrate; 1mg Cholesterol; 200mg Sodium Food Exchanges: 2 1/2
Starch/Bread; 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates
NOTES : Total CFF = 6%
Yields
12 servings