Serves 8
Recipe from
Everyday Food Magazine
Husband-Tested
in Alice’s Kitchen
Next time you have a dinner party,
be sure to make this sunshiny cake. It’s
tender and subtly fruity flavored with olive oil and white wine and orange
peel. Because it’s made in one bowl,
cleanup is a breeze.
½ cup olive
oil plus more for the pan
2 large
eggs
1 cup sugar
½ cup dry
white wine (or orange juice)
1 ¼ cups
all purpose flour (spooned and leveled)
½ cup yellow cornmeal
2 teaspoons
baking powder
1 teaspoon
salt
Zest of one
orange
1/3 cup
sugar (sparkly or sanding sugar is nice) for sprinkling on the top of the
batter
Orange
segments for serving (optional)
1.
Preheat
the oven to 375 F. Brush bottom and
sides of an 8-inch round cake pan with oil; line the bottom of the pan with a
round of ax or parchment paper, and brush paper with oil.
2.
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.
3.
Pour
batter into prepared pan; sprinkle the top evenly with 1/3 cup sugar (sugar
topping will be thick.) Bake until cake
begins to pull away from sides of the pan and a tester inserted in the center
comes out clean, 35-40 minutes.
4.
Cool
in pan for 20 minutes. Run a knife
around edge of the cake; invert cake gently onto a plate, and remove parchment
paper. Reinvert cake onto a rack to cool
completely.
5.
Serve
with fresh orange segments, if desired.
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