Orange Cornmeal Cake

Name: Orange Cornmeal Cake
Ingredients: 1/2 cup olive oil, plus more for the pan; 2 large eggs; 1 cup sugar, plus; 1/3 cup sugar, for the topping; 1/2 cup orange juice (or dry white wine); 1 1/4 cups all-purpose flour; 1/2 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 finely grated orange, zest of; orange section, for serving

11 ingredients

4 steps

Ingredients

1/2 cup olive oil, plus more for the pan
2 large eggs
1 cup sugar, plus
1/3 cup sugar, for the topping
1/2 cup orange juice (or dry white wine)
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 finely grated orange, zest of
orange section, for serving

Directions

1

Preheat oven to 375°F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
2

In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3

Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
4

Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.