Olive Oil Cake

This delicious cake has a hint of orange and a slightly crunchy texture from cornmeal, is moist without being greasy, and is strongly flavored with olive oil. People recommend serving this cake with a tasty fruit compote, made with spiced Rioja wine. We tried it with cooked spiced apples.

Total Time: 50 mins

Active Time: 10 mins

3 large eggs

1 cup granulated sugar (yes, all of it…unless the amaretto is really sweet, then less)

1 1/2 cups whole milk (used soy milk)

1 cup good-quality extra-virgin olive oil

1/4 cup amaretto liqueur, such as Disaronno (I used ½ tsp almond extract, but next time a little more ¾?)

1 tablespoon finely grated orange zest (full Tbsp, used lemon instead)

1 1/2 cups all-purpose flour

1/2 cup coarse-ground cornmeal (COARSE!!!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon kosher salt

Powdered sugar, for garnish

Heat the oven to 350°F and arrange a rack in middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.

In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.

In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).

Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs, about 40 to 50 minutes (closer to 37 min). Remove from the oven and place on a wire rack to cool completely.

When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve.

Makes 12 servings