Olive Oil Cake
This delicious cake has a hint of orange and a slightly crunchy texture from cornmeal, is moist without being greasy, and is strongly flavored with olive oil. Try it with this tasty fruit compote, made with spiced Rioja wine.
This recipe was featured as part of our Baked Sweets photo gallery.
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 cups whole milk
- 1 cup good-quality extra-virgin olive oil, plus more for coating the pan
- 1/4 cup amaretto liqueur, such as Disaronno
- 1 tablespoon finely grated orange zest
- 1 1/2 cups all-purpose flour, plus more for dusting the pan
- 1/2 cup coarse-ground cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Powdered sugar, for garnish
1Heat 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.
2In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the milk, measured olive oil, amaretto, and orange zest and mix well.
3In 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).
4Pour 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.
5When 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.
Beverage pairing: La Caudrina Moscato d’Asti, Italy. The touch of rose and pear in this sweet wine from northern Italy will pleasantly match the hints of orange and pollen in the cake, while the gentle stream of bubbles will be a nice dance partner for the crunchiness of the cornmeal.
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