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Print this Recipe    Cornmeal Walnut

Cornmeal and Walnut Cake with Fresh Fruit

3 cups strawberries, peaches, nectarines, raspberries and/or blueberries
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon fresh lemon juice
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup finely chopped walnuts
1 teaspoon grated lemon zest
1 whole egg
3 egg whites
2/3 cup sugar
1 teaspoon vanilla
1/3 cup extra light olive oil
1/4 cup low-fat milk

Preheat oven to 350F. Lightly spray 10-inch spring form pan with
olive oil cooking spray.

In a large bowl combine the flour, corn meal, baking powder and
salt. Add the walnuts and lemon zest; set aside. In a large mixing
bowl beat the egg and egg whites until foamy; gradually beat in
the sugar until mixture is very light in color. With the beater
running add the olive oil in a slow steady stream; add milk and
vanilla until combined. Gently fold into the flour mixture.

Spoon into the prepared pan and bake until edges pull away from
sides, about 25 minutes. Cool on rack.

Combine prepared fruit, sugar and lemon in a serving bowl; let
stand until ready to serve. Serve cake cut into thin wedges with
sweetened fresh fruit.

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