Olive Oil Jalapeno Cornmeal Cake with Candied Citrus


Olive Oil Jalapeno Cornmeal Cake
Yields 10 servings


2 cups vanilla Greek yogurt (sweetened)
1 1/4 cups light brown sugar, packed
3/4 cup Bertolli extra-virgin olive oil
3 large eggs, at room temperature
2 cups all-purpose flour
1 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 jalapeno pepper, seeded and finely minced

Lemon-honey syrup

1/2 cup butter
1/4 cup water
1/4 cup lemon juice
1 cup sugar
1/4 cup honey
Pinch of salt
Candied lemon and jalapeno slices, optional (recipe follows)

Read more at sprinklebakes.com



Stay Fancy! ;)

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