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Orange Bundt Cake




Source of Recipe


Internet


List of Ingredients




vegetable cooking spray
1/2 cup barley flour, whole grain OR
whole wheat pastry flour
3 cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3 egg whites
1/2 cup sugar
2 cups vanilla nonfat yogurt
1/2 teaspoon vanilla extract
4 tablespoons orange juice, frozen concentrate -- thawed
1/3 cup blanched almonds -- coarsely chopped
Syrup:
1/2 cup honey
1/2 cup orange juice, from frozen concentrate -- thawed
Optional Garnishes:
orange slices -- halved
fresh strawberries
mint leaves

Recipe



Preheat oven to 350 F.
Spray a bundt pan liberally with vegetable cooking spray. Sift together
barley flour, unbleached white flour, baking powder and baking soda. Set
aside.
Place egg whites in a large mixing bowl and whisk until light and
fluffy. Gradually add the sugar, while continuing to whisk until peaks
form. Fold in yogurt, vanilla extract, orange juice and almonds. Fold
in the sifted dry ingredients.
Pour the batter into the prepared bundt pan and bake in the middle of
the preheated oven 25-30 minutes or until a toothpick or cake tester
comes out clean when inserted in the middle of the cake.
Meanwhile, combine the honey and orange juice in a small saucepan and
bring to a boil. Turn down the heat and simmer for 5 minutes. Skim off
any froth that may form on the surface of the syrup. Pour the warm syrup
over finished cake. (Cake is not yet unmolded.)
Make small holes in the cake with a fork or toothpick to help it absorb
the syrup.
When the cake is cooled, unmold it onto a serving platter. Serve
garnished with fresh orange slices, strawberries and mint leaves, if
desired.