Here’s another prime example of why it’s great to do a cake
every week. As one of my friends says,
“Cake is really just a vehicle for frosting.”
I have to agree with her. If I’m
gonna make a cake, I typically choose one with gooey, sticky, sweet, wonderful
frosting. However, this cake came
recommended (by the husband of my frosting-loving friend) and it’s a
winner.
This is not a kid cake.
It’s a subtle cake, with some texture (from the cornmeal), and a
delicious crunchy sugar topping. It’s
pretty and super easy to make. It’s a
one-bowl cake, requires relatively few ingredients, and bakes quickly, so could
be whipped together before a party. My
husband and I have been happy with small slivers of the cake, so even though
it’s not big, it could potentially feed a good sized group. I think it would be delicious with whipped
cream or vanilla ice cream, but we’ve enjoyed it plain.
It comes from Martha Stewart, so you can check out the
related video on-line.
Orange Cornmeal Cake
½ cup olive oil (preferably a “light” kind, with mild flavor)
2 large eggs
½ cup dry white wine (I used a pinot grigio)
1¼ cup all-purpose unbleached flour
½ cup yellow or white cornmeal
1 cup sugar
1/3 cup raw sugar
2 teaspoons baking powder
1 teaspoon salt
zest of one orange
1.
Preheat
oven to 375 degrees.
2.
In
a bowl, mix olive oil and eggs. Blend in wine and sugar.
3.
Add
flour and mix completely. Add cornmeal,
baking powder and salt, and mix completely.
4.
Add
orange zest and mix completely.
5.
Pour
into a nine-inch cake pan. Top with raw sugar. (Original recipe
calls for using an eight-inch pan and granulated or sanding sugar for topping.)
6.
Bake
for about 30-35 minutes. Cake is done
when it feels firm to the touch.
7.
Cool
on a rack for 10 minutes in the pan.
Invert onto a plate and back onto a rack to cool completely (some of the
sugar will fall loose from the cake).
8.
Serve
with orange segments. [And/or whipped
cream, or vanilla ice cream.]
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