Ingredients:
Olive Oil Jalapeno Cornmeal Cake
Yields 10 servings
Cake
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
