Preheat the oven to 350 degrees F and line a baking sheet over a square baking pan.
Mix the all-purpose flour, cornmeal, baking soda, baking powder and orange zest together in a bowl.
Meanwhile beat the butter and sugar into a smooth paste, add the yogurt and orange juice and whisk until they are mixed well.
Gradually add the wet ingredients to the dry ingredients.
Pour the cornmeal batter into the already prepared baking pan, sprinkle the sliced almonds over the batter and bake for 20-25 minutes in the middle rack until a skewer inserted in the centre comes out clean.
Cool completely, cut into pieces and enjoy with a cup of tea.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.