Recipe of the Week

From Leslie Dabney

1/2 cup vanilla yogurt
2 teaspoons fresh lemon juice
1/3 cup honey
1 large egg plus 2 large egg whites
1/4 teaspoon almond extract
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2–3 mandarin oranges, peeled and divided into sections
1/4 cup sliced almonds

Preheat the oven to 350°F. Oil a 9-inch fluted tart pan with removable bottom.

In a large bowl, beat together yogurt, lemon juice, honey, egg, egg whites. and almond extract until blended. Gently stir in orange and lemon zests.

Combine flour, cornmeal, and baking powder in a small bowl. Gradually stir dry ingredients into the yogurt mixture until well blended.

Pour batter into the pan. Arrange mandarin orange slices over the batter. Sprinkle sliced almonds over the top of the oranges.

Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from the pan.

Tart can be served warm or at room temperature.