Servings: 8
Total Time: 45mins



Nonstick cooking spray
½ cup lemon yogurt
â…“ cup runny honey
¼ cup olive oil
1 large egg (room temperature)
2 large egg whites (room temperature)
¼ tsp almond extract
¾ cup baking flour
½ cup cornmeal
1 tsp baking powder
½ tsp grated orange zest
1 (15 ounces) can mandarin oranges (drained)
3 tbsp sliced almonds

Spritz a 9" fluted springform pan with nonstick cooking spray.
In a mixing bowl, beat the lemon yogurt with the honey, oil, egg, egg whites,
and vanilla extract until blended entirely.
Combine the flour together with the cornmeal, baking powder.
A little at a time beat into the lemon yogurt mixture until blended.
Fold in the orange zest, and transfer the mixture to the prepared pan.
Arrange the mandarin oranges attractively over the batter, and scatter over the almonds.
Bake in the oven at 350 degrees F, until springy to the touch for approximately 25-30 minutes.
Remove from the oven and allow to cool on a wire baking rack for 10 minutes before slicing.

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