While flipping through my Fresh Flavor Fast cookbook for a Corn Chowder recipe, I came across one for Orange Cornmeal Cake, and I couldn’t resist also making it the same day as the corn-off. Then I could try it and there would be lots of people around to eat it. I thought it would probably be too orangy to be in the actual competition, but it was so yummy. Like delicious sweet cornbread with orange. It had a nice crunch outside with soft crumbly inside. The recipe has the option of using dry white wine or orange juice, I used fresh squeezed juice from the orange I zested. Love it and definitely going to make it again, it’s a good dessert that is not too sweet. It is also really fast to whip up and you probably have all the ingredients at home. The next morning I poured some milk over a piece for breakfast, also delicious. Seriously- make and eat this cake!
Orange Cornmeal Cake
- 1/2 cup olive oil, plus more for pan
- 2 large eggs
- 1 cup sugar, plus 1/3 cup for topping
- 1/2 cup fresh squeezed orange juice
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- Finely grated zest of 1 orange
- Preheat oven to 375 degrees. Brush bottom and sides of an 9-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 30 to 35 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely.