This gorgeously flavoured and textured cake mixes in one bowl and requires little effort.


photo: David Grenier

Orange Cornmeal Cake

1/2 cup olive oil (not virgin), plus more for pan
2 large eggs
1 cup sugar, divided
finely grated zest of 2 oranges

1/2 cup fresh-squeezed orange juice
1 1/4 cups all-purpose flour
1/2 cup coarse-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt

Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch springform pan with oil, line bottom with a round of parchment paper.

In a large bowl whisk together oil, eggs, 3/4 cup of the sugar and orange juice until smooth. Add flour, cornmeal, baking powder, salt and orange zest; fold gently to combine.

Pour batter into prepared pan and sprinkle top evenly with remaining 1/4 cup sugar.

Bake until cake begins to pull away from sides of pan and a tester inserted in centre comes out clean, about 35 to 40 minutes.

Cool in pan 20 minutes. Run a knife around edge of cake, remove sides from cake and discard parchment paper. Let cake cool completely on a rack.

Serve with whipped cream.

Can be made in an 8" round cake pan: gently invert cake after 20 minutes of cooling in the pan, and re-invert it on a rack to cool.