Name: Orange Cornmeal Cake
Yield: 8
Ingredients: 1/2 cup olive oil, plus more for greasing the pan -; 2 large eggs -; 1 cup sugar, plus 1/3 cup for the topping -; 1/2 cup orange juice (or dry white wine) -; 1 1/4 cups all-purpose flour -; 1/2 cup finely ground yellow cornmeal -; 2 teaspoons baking powder -; 1 teaspoon salt -; Zest from 1 large orange -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Orange Cornmeal Cake

1. 1/2 cup olive oil, plus more for greasing the pan -

2. 2 large eggs -

3. 1 cup sugar, plus 1/3 cup for the topping -

4. 1/2 cup orange juice (or dry white wine) -

5. 1 1/4 cups all-purpose flour -

6. 1/2 cup finely ground yellow cornmeal -

7. 2 teaspoons baking powder -

8. 1 teaspoon salt -

9. Zest from 1 large orange -

How to cook deliciously - Orange Cornmeal Cake

1. Stage

Preheat the oven to 375°F: Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this, too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2. Stage

Make the cake batter: In a large bowl, whisk together eggs, oil, 1 cup of sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

3. Stage

Bake: Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25 to 35 minutes.

4. Stage

Cool: Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.