I really like making easy cake recipes that I can enjoy with a nice cup of tea. This is definitely a no fuss cake that has good crunch from the cornmeal added in the batter, and when baked the outside of the cake becomes a slight bit crunchy as well. This is a nice textural change from the other super moist delicate cakes I usually make. The addition of good olive oil and orange juice makes this cake a more healthy option than others. I say if you love cornbread and orange flavours like me than I think you should give this cake recipe a try.

Adapted from Everyday Food

Makes one 8" round/square cake

Preheat the oven to 375 degrees F.

Baking time: 35 minutes

  • 1/2 cup olive oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup orange juice
  • 1-1/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp salt
  • finely grated zest of 1 orange
  • Orange segments, for serving (optional)

Preheat the oven to 375 F and lightly grease an 8" round or square baking pan. In a large bowl, mix together the olive oil, eggs, granulated sugar and orange juice. In a separate bowl, mix together the flour, cornmeal, baking powder, salt and orange zest. Gently incorporate the dry ingredients into the bowl with the wet ingredients, until just moist.

Pour the cake batter into the prepared cake pan and bake it in the oven for about 35 minutes or until a toothpick inserted in comes out clean. Cool the cake for a good 15 minutes before slicing. Serve with orange segments.

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