Adding cornmeal to bakes gives cakes and muffins a special gritty which I really enjoy. As I haven't baked with cornmeal for a long time, I bought another bag so that I can make this Orange Cornmeal Cake.
I love this recipe because its so easy to make (no need mixer) - I used a whisk to mix everything together. This cake is also healthier as it uses olive oil instead of butter. All these factors make this cake the ideal type of cake for lazy bakers like me who hate washing up!
The refreshing taste of the orange goes well with the slightly salty aftertaste of the cornmeal. The texture is crumbly and gritty all at once. It goes great with a cup of afternoon tea and my kids enjoyed it for breakfast!
Orange Cornmeal Cake (8 inch)
Recipe by Martha Stewart
- 1/2 cup olive oil, plus more for pan
- 2 large eggs
- 1 cup sugar, plus 1/3 cup for topping (reduced to 3/4 cup, omitted topping sugar)
- 1/2 cup dry white wine, (or orange juice)
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- Finely grated zest of 1 orange
- Orange segments, for serving (optional)
- Preheat oven to 375 degrees F (190 degrees C). 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.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- 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 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.
This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.