This is a cake you want to know about. Mostly because it's not made from chocolate or nuts (have you consumed a lot of those lately too?), it takes five minutes and one bowl to put together, and it's ridiculously tasty. Not to mention that it's light, fresh and doesn't remotely feel like the heavy desserts that have graced our table since sometime last summer.
Speaking of which, are you ready for the seasons to change yet? I absolutely am, but not because I dislike winter. It's the opposite in fact. I love winter, but I really need to see the sun. And I think I can count on one hand how many sunny days we've had this winter. I also need to see some new ingredients. I feel like I'm over the squashes, potatoes, apples and pears that brought me so much joy just four short months ago, you know?
So I'm baking with citrus right now, and it's working. My mind is being tricked into thinking that I'm sitting somewhere tropical enjoying a slice of heaven, in the warm sun.
In all honesty, that could really just be from the rum in the recipe, but either way I'll take it.
Orange Cornmeal Cake, adapted from Everyday Food
- 1/2 cup + 2 tablespoons olive oil
- 2 large eggs
- 1 cup sugar
- 1/2 cup orange juice
- 2 tablespoons Malibu Rum (optional)
- 1 1/4 cup whole wheat pastry (or all purpose flour)
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- pinch of salt
Preheat the oven to 375 degrees.
Brush a springform pan with the the two tablespoons of olive oil and set aside.
In a large bowl whisk together oil, eggs, sugar, orange juice and rum until smooth. Add in the flour, cornmeal, baking powder and salt and whisk to gently combine.
Pour batter into the prepared pan and baked until the edges are golden brown and pull away slightly from the pan, about 35 minutes.
Cool in the pan for 20 minutes and remove. Slide the cake onto a cake plate or stand and serve with whipped cream and orange segments.
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