Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. 3/4 cup 148g / 5 1/5oz Sugar

  3. 1 cup 62g / 2 1/5oz Self-rising flour

  4. 1 teaspoon 5ml Baking soda

  5. 1 teaspoon 5ml Vanilla extract Grated zest of

  6. 1 large orange

  7. 1/2 cup 73g / 2.6oz Shelled walnuts - toasted, chopped

  8. 1/2 cup 118ml Lowfat buttermilk

  9. 2 Ripe bananas - (8 oz ea) - peeled, well mashed

  10. 2 tablespoons 30ml Fresh orange juice

  11. 1 cup 237ml Ricotta Icing - (see recipe)

  12. 1 tablespoon 15ml Grand Marnier

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Coat the inside of a tube pan 9 inches in diameter with nonstick cooking spray. In a bowl, using an electric mixer set on medium speed, beat the egg until foamy, about 2 minutes. Continue to beat, adding the sugar, a few tablespoons at a time, until the mixture is thick and pale yellow, at least 5 minutes. Add the flour, baking soda, vanilla extract, orange zest, half of the toasted nuts, the buttermilk, bananas, and orange juice, folding in gently. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan, about 10 minutes. Transfer the cooled cake onto a serving plate. In a small bowl, combine the Ricotta Icing and Grand Marnier. Frost the cake with the icing and sprinkle the top with the remaining toasted nuts. To serve, slice into wedges and place on individual plates. This recipe yields 16 servings. Per Serving: 138 calories; 4g protein; 3g total fat (1g saturated fat); 23g carbohydrate; 16 mg cholesterol; 208mg sodiurn; 1g dietary fiber.


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