Best Olive Oil And Cornmeal Cake Recipes

CORNMEAL OLIVE OIL CAKE WITH BLUEBERRIES AND HONEY ORANGE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 2-inch round cake pan. Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal. In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Stir in the blueberries.Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering. Let the cake cool slightly in the pan on a wire rack. Remove from the pan and transfer to a cake plate. Pour glaze over cake. Dust with powdered suger and lay a few blueberries around to serve

OLIVE OIL AND CORNMEAL CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly oil and flour a 9-inch cake pan, tapping out the excess flour, and line the bottom with parchment paper, or oil and flour a 9-inch springform pan. In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the eggs, sugar and crème fraîche. While whisking, slowly drizzle in the oil. Add the flour mixture and whisk until just combined (do not overmix). Scrape the batter into the prepared pan and bake until the top is golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for at least 30 minutes on a wire rack before unmolding. If using a cake pan, invert the cake onto a plate, remove the parchment, and invert again to serve the cake top side up. For the springform pan, remove the ring and use a spatula to slide the cake onto a plate. Read more here: http://www.sacbee.com/2012/10/10/4895591/recipe-olive-oil-and-cornmeal.html#storylink=misearch#storylink=cpy