Best Olive Oil Orange Cornmeal Cake Recipes

OLIVE OIL ORANGE CORNMEAL CAKE

Olive Oil Orange Cornmeal Cake image

Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.

Provided by The Viking Bunny

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 ⅓ cups white sugar, divided
2 large eggs, beaten
½ cup olive oil
½ cup orange juice
1 ¼ cups all-purpose flour
½ cup finely ground yellow cornmeal
zest from 1 orange
2 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g

CORNMEAL OLIVE OIL CAKE WITH BLUEBERRIES AND HONEY ORANGE GLAZE

CORNMEAL OLIVE OIL CAKE WITH BLUEBERRIES AND HONEY ORANGE GLAZE image

Categories Cake Berry Citrus Dessert Bake Wheat/Gluten-Free Orange

Number Of Ingredients 18

Ingredients

3/4 cup unbleached all-purpose flour (or gluten free flour of choice)
1 teaspoon baking powder
3/4 teaspoon salt
1 cup finely ground yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
1 tablespoon finely grated orange zest
3/4 cup sugar
1/4 cup honey
I cup blueberries dusted with sugar and flour.
GLAZE
1/3 cup sugar
2 tablespoons water
2 tablespoons honey
2 tablespoon fresh orange juice
Combine in a small saucepan and bring to a simmer. Simmer for 5 - 7 minutes until thickened a bit

Steps:

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 2-inch round cake pan. Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal. In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Stir in the blueberries.Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering. Let the cake cool slightly in the pan on a wire rack. Remove from the pan and transfer to a cake plate. Pour glaze over cake. Dust with powdered suger and lay a few blueberries around to serve