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Orange Cornmeal Cake

April 6, 2012
by Shannon Hepburn

Orange Cornmeal Cake
  • ½ cup olive oil, plus more for the pan
  • 2 eggs
  • 1 cup sugar, plus ¼ cup for topping
  • ½ cup dry white wine, or orange juice
  • 1¼ cups all purpose flour
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • finely grated zest of one orange
  • orange segments, for serving (optional)
  1. Preheat oven to 375. Brush bottom of an 8-inch round cake pan with oil. Line the bottom with a round of wax or parchment paper and then brush paper with oil.
  2. In a large bowl, whisk together eggs, oil, 1 cup sugar, and wine(or orange juice) until smooth. add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  3. Pour batter into prepared pan and sprinkle the top evenly with remaining ¼ cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick comes out clean, 35-40 minutes
  4. Cool in pan for 20 minutes. Run a knife around the edge of the cake; invert onto a plate and remove parchment/wax paper. Reinvert cake onto a rack to cook completely. Serve with orange segments if you wish.
  5. **A note about the sugar topping. The extra ¼ cup sugar topping is not essential to the recipe and may be omitted for a less sugary dessert.