OLIVE OIL CAKE

Olive Oil Cake image

Provided by dojemi

Categories Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

3 large eggs
1 cup granulated sugar
1 1/2 cups whole milk
1 cup good-quality extra virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 cup coarse-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
powdered sugar, for garnishing cake

Steps:

Heat oven to 350°F and arrange rack in middle.
Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
In a large bowl, whisk together eggs and granulated sugar until well blended and light in color.
Add milk, olive oil, amaretto, and orange zest and mix well.
In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt.
Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
Pour batter into the prepared baking dish or pan.
Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes.
Remove from oven and place on a wire rack to cool completely.
Run a knife around perimeter of the pan and invert cake onto a serving plate.
Dust with powdered sugar.