Italian Olive Oil Orange Cake
Recipe: #16193
November 30, 2014
Categories: Orange, Italian, Mediterranean, One-Pot Meal, Brunch Oven Bake, Kosher, Non-Dairy, Vegetarian, Flour, more
"This doesn't make a big cake it's just enough for a few people but it rises quite high, it's really moist with a delicate orange flavor, it makes a lovely dessert and there's no need for a mixer just mix by hand! Dry white wine can be subbed for the orange juice"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (181.7 g)
- Calories 517.7
- Total Fat - 20.5 g
- Saturated Fat - 3.2 g
- Cholesterol - 69.4 mg
- Sodium - 540.6 mg
- Total Carbohydrate - 79 g
- Dietary Fiber - 1.6 g
- Sugars - 49.7 g
- Protein - 6.3 g
- Calcium - 135.6 mg
- Iron - 1.4 mg
- Vitamin C - 31 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Grease bottom and sides of an 8-inch round cake pan; line bottom with a round of wax or parchment paper, and brush paper with oil.
Step 3
In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
Step 4
Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick).
Step 5
Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
Step 6
Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.
Tips
No special items needed.
0 Reviews
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