My husband’s birthday cake request shouldn’t come as a surprise to anyone who knows him….an orange cornmeal cake. It’s a substantial cake with a subtle fruity taste. Definitely use a good extra virgin olive oil. The recipe comes from Everyday Food’s Fresh Flavor Fast Cookbook.
I used Vanilla Bean Sugar from FlavorStorm as the topping sugar. The sugar becomes a delicious crust, so no frosting is needed. We serve it with oranges.
Orange Cornmeal Cake
- 1/2 cup olive oil
- 1 1/4 cup all-purpose flour
- 1/2 cup yellow cornmeal, medium grind
- 2 tsp. baking powder
- 1 tsp. salt
- zest of one orange, finely chopped
- 2 eggs
- 1 cup sugar, plus 1/3 cup for topping
- 1/2 cup dry white wine (or orange juice)
- orange segments for serving
Preheat oven to 375 degrees. Spray a 8 inch round cake pan with non-stick spray. Line the bottom with parchment paper (put the pan on the paper, draw a circle with a pencil around the bottom and cut it out). Spray again with non-stick spray.
Combine flour, cornmeal, baking powder, salt and orange zest in a small bowl. Set aside.
Whisk together eggs, oil, wine and 1 cup sugar until smooth. Add flour mixture and combine gently.
Pour batter into pan. Sprinkle top evenly with remaining 1/3 cup sugar (it should be a thick layer). Bake until a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes.
Cool 20 minutes. Run a knife along the edge of the cake to loosen it from the pan. Gently invert onto a plate, remove parchment paper, and then reinvert cake onto serving platter. Serves 12.
Serve with sectioned orange segments.
Using the Weight Watcher Recipe Builder, each serving is 7 pts+ (using the wine, not the orange juice, to calculate).