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.

Ingredients


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Directions

  • Preheat oven to 375 degrees F (190 degrees C).

  • Grease the bottom and sides of an 8-inch round cake pan; line with waxed paper or 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.

Olive Oil Orange Cornmeal Cake 1

Nutrition Facts

Per Serving:
377 calories; 15.1 g total fat; 47 mg cholesterol; 432 mg sodium. 57.3 g carbohydrates; 4.3 g protein; Full Nutrition

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