Orange Cornmeal Cake

Name: Orange Cornmeal Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters olive oil, plus more for greasing the pan; 2 larges eggs; 237 milliliters sugar, plus 1/3 cup for the topping; 118 milliliters orange juice (or dry white wine); 296 milliliters all-purpose flour; 118 milliliters finely ground yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 large Zest of orange

Orange Cornmeal Cake takes roughly about 45 minutes from beginning to end. One serving contains 355 calories, 5g of protein, and 16g of fat. This recipe serves 8. A mixture of ground cornmeal, orange zest, orange juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very reasonably priced dessert. It is a good option if you're following a dairy free and lacto ovo vegetarian diet.

Instructions

Preheat oven and prepare baking pan: Preheat oven to 375°F.

Equipment you will use

Baking Pan

Oven

Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Baking Paper

Wax Paper

Cake Form

Make cake batter: In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth.

Ingredients you will need

Orange Juice

Sugar

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

Ingredients you will need

Baking Powder

Orange Zest

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar.

Ingredients you will need

Sugar

Equipment you will use

Cake Form

Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Cool: Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.

Equipment you will use

Baking Paper

Knife

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

olive oil, plus more for greasing the pan 2larges

eggs 237milliliters

sugar, plus 1/3 cup for the topping 118milliliters

orange juice (or dry white wine)296milliliters

all-purpose flour 118milliliters

finely ground yellow cornmeal 2teaspoons

baking powder 1teaspoon

salt 1large

Zest of orange

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.