Orange Cornmeal Cake with Creme Anglaise and FAGE Total

Enjoy as a hearty snack or top it off with something sweet for dessert

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

1 cup FAGE Total 2%
Finely grated zest of 1 orange
3/4 cup freshly squeezed orange juice (from about 3 large oranges), divided
1 teaspoon pure vanilla extract
2 1/2 cup all-purpose flour
3 tablespoon of polenta or coarse yellow corn meal
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine sea salt
Confectioners’ sugar, for garnish
Orange Crème Anglaise
Orange–Blueberry Salad
Mint sprigs, for garnish, optional
1/4 cup canola oil
3 tablespoon packed light brown sugar
12 tablespoon unsalted butter, softened
4 eggs
1 cup granulated sugar, divided
Orange Crème Anglais:
1/2 cup whole milk
Finely grated zest of 1 orange
2 egg yolks
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
¼ cup FAGE Total 2%
Orange-Blueberry Salad
1 pint blueberries, picked over and rinsed
2 oranges, peeled and segmented
Juice from the segmented oranges
Clover honey, to taste depending on sweetness of berries
1 tablespoon finely chopped fresh mint or basil

Serves 2
INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Spray a 9-inch x 2-inch cake pan with nonstick spray and set aside.
  2. Put the butter, ¾ cup of granulated sugar, brown sugar and canola oil in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth and fluffy, about 2 minutes. Add the eggs, one at a time, mixing each until incorporated. Scrape down the sides and bottom of bowl with a rubber spatula and beat 10 seconds longer. Add the zest, ¼ cup of the orange juice, vanilla and yogurt and mix until just combined.
  3. Whisk together the flour, cornmeal, baking soda, baking powder and salt in a medium bowl until combined. Add the flour mixture to the egg mixture and mix on low speed until just smooth. Scrape the mixture evenly into the prepared pan and bake until lightly golden brown on top and a tooth pick inserted into the center comes up with a few moist crumbs attached, about 45 to 55 minutes.
  4. Begin making the orange syrup while the cake is baking. Combine the remaining ½ cup orange juice and ¼ cup granulated sugar in a small saucepan and bring to a boil over high heat. Cook until sugar has melted and mixture has thickened slightly, about 5 minutes. Remove from heat and cover to keep warm.
  5. Remove the cake from the oven to a baking rack. Immediately brush the top with the orange syrup and let sit in the pan for 10 minutes. Remove from the pan and let cool completely on the baking rack, about 1 hour. Dust with confectioners’ sugar just before serving.
  6. To serve: spoon some of the crème anglaise onto each dessert plate, top with a slice of the cake and spoon some of the salad around. Garnish with fresh mint springs, if desired.
  7. Orange Crème Anglaise: Prepare an ice bath by filling a large bowl with ice and water. Set aside. Combine the milk and orange zest in a small saucepan and bring to a simmer over medium heat. Whisk together the yolks and sugar in a medium bowl until pale. Slowly temper in the warm milk, whisking constantly, then return the mixture to the saucepan and cook over medium heat, stirring with a wooden spoon constantly, until the mixture thickens and coats the back of the spoon. Remove from the heat and stir in the vanilla extract. Pour the crème anglaise into a clean medium bowl, set the bowl in the ice bath and stir until cold, about 2 minutes. Remove from the ice bath and whisk in the FAGE Total. Strain mixture into a clean bowl, cover and refrigerate for at least 30 minutes and up to 1 day before serving.
  8. Orange-Blueberry Salad: Combine the blueberries, oranges, juice and honey to taste, in a bowl and let sit for at least 30 minutes in the refrigerator before serving. Stir in the mint or basil just before serving.