Ingredients:
Vegetable
oil spray
1
tablespoon all-purpose flour
1
3/4 cups cake flour
3/4
cup sugar
1
1/2 teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons acceptable vegetable oil
Egg
substitute equivalent to 1 egg
1
tablespoon grated orange peel
1
1/4 cups fresh orange juice (about 5 large oranges)
2
tablespoons sliced almonds
2
cups sliced Cuban red bananas (about 4) (optional)
1
cup orange slices (optional)
Instructions:
Preheat
oven to 350° F.
Lightly
spray an 8-inch round or square cake pan or springform pan with vegetable
oil spray. Sprinkle 1 tablespoon all-purpose flour in the pan, shaking
to coat sides. Discard any excess flour.
In
a large mixing bowl, combine the cake flour, sugar, baking powder, baking
soda, and salt. In a medium mixing bowl, combine the oil, egg substitute,
orange peel, and orange juice. Pour the liquid mixture into the dry mixture
and beat with an electric mixer on medium speed until mixture is moistened.
Scrape bowl with a rubber scraper, then beat the mixture on high speed
for 2 minutes. Pour into prepared pan and arrange almond slices on top.
Bake for 40 to 45 minutes, or until a sharp knife inserted into the center
of the cake comes out clean.
Cool
in pan for 10 minutes. Run a knife along the side of the pan and remove
cake, cooling thoroughly on a wire cooling rack. Garnish with sliced Cuban
bananas and/or orange slices, if desired.
Nutrition
Facts:
Amount
Per Serving: Calories 220
Fat
4 g, Cholesterol 0 mg,
Sodium
215 mg,
Courtesy
Of:
http://www.deliciousdecisions.org
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