Orange Cornmeal Cake

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of waxed or parchment paper, and brush paper with oil.
3. 3
   Whisk together flour, cornmeal, baking powder, salt, and orange zest.
4. 4
   In another bowl, whisk together oil, eggs, 1 cup sugar, and the wine until smooth.
5. 5
   Add flour mixture and whisk gently to combine.
6. 6
   Pour batter into prepared pan; sprinkle evenly with remaining 1/3 cup sugar (the layer of sugar will be thick).
7. 7
   Bake until cake begins to pull away from sides of pan and a cake tester inserted into the center comes out clean, 35 to 40 minutes.
8. 8
   Cool in pan 20 minutes.
9. 9
   Run a knife around edge of cake; gently invert cake gently onto a plate, and remove parchment paper.
10. 10
    Reinvert cake onto a wire rack to cool completely.
11. 11
    Serve with orange segments, if desired.
12. 12
    Slice off both ends of fruit with a sharp paring knife.
13. 13
    Working from top to bottom, cut away rind (including bitter white pith) with long strokes, following the fruits curve.
14. 14
    Then cut between membranes to release each segment.