Cornmeal Olive Oil Cake
By Mick Spillane
This delicious cake has a hint of orange and a slightly crunchy texture from the cornmeal. The texture is at once moist without being greasy, and is strongly flavored with olive oil. Try it with this tasty fruit compote or a little butter.
3 large eggs
1-cup granulated sugar
1 ½ cups whole milk
1-cup good-quality extra-virgin olive oil, plus more for coating the pan
1 tablespoon finely grated orange zest
1 ½ cups all-purpose flour, plus more for dusting the pan
½ cup coarse-ground cornmeal
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.
- In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the milk, measured olive oil, and orange zest and mix well.
- In another bowl, stir together the measured flour, cornmeal, baking powder, baking soda, and salt. Add the egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely.
- When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve.