This cake is the epitome of the Mediterranean - but with a local touch. A combination of cornmeal and flour is the base for this cake and olive oil replaces the typical butter. Orange juice and zest give this a sunny citrus flavour and of course, the finishing touch is drizzling the warm cake with a syrup of honey and water. One of our favourites!
Yields8 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
1 ¾cupscornmeal
1 ¼cupsall purpose flour
3tspbaking powder
½tspbaking soda
pinch of salt
½cupmild olive oil
¼cupsugar
1 ½cupsorange juice
2Tbsporange zest
1tspvanilla
Syrup
1cupHeff's honey
¾cupwater
Garnish
Icing Sugar
Assorted fresh berries such as strawberries, raspberries, blueberries and/or blackberries
orange slices
mint for garnish
1
Preheat oven to 350F (180C).
2
Lightly grease a 9-inch springform pan.
3
In a large bowl, sift together the cornmeal, flour, baking powder, baking soda and salt.
4
In a medium size bowl, and using an electric mixer set at high speed, beat together the olive oil and sugar until creamy. Slowly add the orange juice and continue beating with the electric mixer.
5
Add the orange zest and vanilla and continue beating. Reduce mixer speed and spoon in flour mixture slowing until a thick batter forms. It should be thick, but grainy from the cornmeal.
6
Pour into a prepared pan. Smooth out the top. Place pan on a baking sheet and bake for 50-60 minutes, until the cake is deep golden brown and a cake tester when inserted comes out clean.
7
When the cake is almost done, prepare the syrup. In a medium saucepan, bring the honey and water to a boil. Lower the heat and simmer for 5 minutes. Take off heat.
8
When the cake is done, remove from the oven and place on a cooling rack.
9
Slowly pour the syrup over the cake. Cover with a cloth and let sit for about an hour before removing from the pan.
10
Slice and serve with a very light dusting of icing sugar and assorted berries.
Assorted fresh berries such as strawberries, raspberries, blueberries and/or blackberries
orange slices
mint for garnish
Directions
1
Preheat oven to 350F (180C).
2
Lightly grease a 9-inch springform pan.
3
In a large bowl, sift together the cornmeal, flour, baking powder, baking soda and salt.
4
In a medium size bowl, and using an electric mixer set at high speed, beat together the olive oil and sugar until creamy. Slowly add the orange juice and continue beating with the electric mixer.
5
Add the orange zest and vanilla and continue beating. Reduce mixer speed and spoon in flour mixture slowing until a thick batter forms. It should be thick, but grainy from the cornmeal.
6
Pour into a prepared pan. Smooth out the top. Place pan on a baking sheet and bake for 50-60 minutes, until the cake is deep golden brown and a cake tester when inserted comes out clean.
7
When the cake is almost done, prepare the syrup. In a medium saucepan, bring the honey and water to a boil. Lower the heat and simmer for 5 minutes. Take off heat.
8
When the cake is done, remove from the oven and place on a cooling rack.
9
Slowly pour the syrup over the cake. Cover with a cloth and let sit for about an hour before removing from the pan.
10
Slice and serve with a very light dusting of icing sugar and assorted berries.
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