OLIVE OIL ORANGE CORNMEAL CAKE
Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.
Provided by The Viking Bunny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
- Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g
OLIVE OIL CAKE WITH BLUEBERRIES AND MASCARPONE
Provided by Anne Burrell
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Line the bottom of a springform pan with parchment paper, and brush the sides with oil.
- In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest. Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size. Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry. Remove the bowl from the mixer and gently stir in the flour using a wooden spoon. Mix just until the flour is combined. Reserve.
- Beat all the egg whites with a pinch of salt until they form stiff peaks. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan.
- Bake in the preheated oven for 45 minutes or until a cake tester comes out clean.
- When the cake is done, remove it from the oven and let it cool for 10 minutes. Remove it from the springform pan and let cool completely.
- Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency. Remove cinnamon stick and discard. Cool completely before serving.
- Serve a slice of the cake with the blueberries and a dollop of mascarpone.
- Fantastic!!
ORANGE CORNMEAL CAKE
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. -Leigh Rys, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
SPICED OLIVE OIL CAKE WITH ORANGE GLAZE
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
ORANGE CORNMEAL CAKE
This orange-flavored cake has white wine in the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
- In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
- Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
- 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.
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
ORANGE OLIVE OIL CAKE
Add some citrussy zing to your baking with this orange olive oil cake, topped with a rosemary and cardamom drizzle. It's gluten-free and super delicious
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.
- Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.
- Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn't split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.
- Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.
- Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.
Nutrition Facts : Calories 537 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
More about "cornmeal olive oil cake with blueberries and honey orange glaze recipes"
CORNMEAL OLIVE OIL BLUEBERRY CAKE - CHEZ CATEYLOU
From chezcateylou.com
Estimated Reading Time 4 mins
HONEY AND ORANGE CORNMEAL CAKE - EAT GOOD 4 LIFE
From eatgood4life.com
BLUEBERRY LEMON OLIVE OIL CAKE - ANOTHERTABLESPOON
From anothertablespoon.com
BLUEBERRY OLIVE OIL CAKE - MANGIA BEDDA
From mangiabedda.com
OLIVE OIL CAKE RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: BLOOD ORANGE OLIVE OIL CAKE | KITCHN
From thekitchn.com
VEGAN ORANGE OLIVE OIL CAKE - DELISH KNOWLEDGE
From delishknowledge.com
ORANGE OLIVE OIL CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
BLUEBERRY CORNMEAL OLIVE OIL CAKE — BREAD & BASIL
From breadandbasil.nyc
ITALIAN OLIVE OIL CAKE ORANGE HONEY (EASY) - CUCINABYELENA
From cucinabyelena.com
ORANGE OLIVE OIL CAKE RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
LEMON, HONEY & OLIVE OIL CAKE | IN JENNIE'S KITCHEN
From injennieskitchen.com
BLUEBERRY OLIVE OIL LOAF CAKE - FAMILYSTYLE FOOD
From familystylefood.com
4.6/5 (25)Total Time 1 hr 45 minsCategory DessertsCalories 267 per serving
- Preheat oven to 350 degrees. Lightly oil a standard loaf pan and cut a piece of parchment to fit inside, with the long edges overhanging by 2 or 3 inches.
- Beat the eggs, egg whites and sugar in a heavy-duty mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream.
OLIVE OIL-CORNMEAL CAKE WITH BLUEBERRY AND RED WINE SAUCE
From prevention.com
OLIVE-OIL CAKE WITH CANDIED ORANGE RECIPE | EPICURIOUS
From epicurious.com
MEYER LEMON OLIVE OIL CAKE - BAKING SENSE®
From baking-sense.com
OLIVE OIL ORANGE CORNMEAL CAKE | RECIPE | RECIPES, CAKE RECIPES ...
From pinterest.com
LEMON BLUEBERRY OLIVE OIL CAKE - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
OLIVE OIL CAKE - ONCE UPON A CHEF
From onceuponachef.com
OLIVE OIL CAKE WITH STRAWBERRIES - WAVES IN THE KITCHEN
From wavesinthekitchen.com
ORANGE-OLIVE OIL CAKE WITH VANILLA GLAZE RECIPE | MYRECIPES
From myrecipes.com
ORANGE POLENTA CAKE MADE WITH OLIVE OIL - FOOD WINE AND LOVE
From foodwineandlove.com
BLUEBERRY OLIVE OIL CAKE - NO RECIPES
From norecipes.com
CLASSIC OLIVE OIL CAKE WITH ORANGE GLAZE - FRESH-PRESSED OLIVE OIL
From freshpressedoliveoil.com
12 OLIVE OIL CAKE RECIPES TO SATISFY YOUR SWEET TOOTH
From allrecipes.com
THE PIE RECIPES - NO MORE MR. NICE PIE
From nomoremrnicepie.com
THE PIE RECIPES - NO MORE MR. NICE PIE
From nomoremrnicepie.com
BLUEBERRY CORNMEAL CAKE WITH HONEY ORANGE WHIPPED CREAM
From farmflavor.com
ROSEMARY OLIVE OIL CAKE WITH ORANGE - CHENéE TODAY
From cheneetoday.com
ORANGE, OLIVE OIL, AND ROSEMARY CAKE - RECIPE - FINECOOKING
From finecooking.com
VANILLA-SCENTED CORNMEAL CAKE WITH OLIVE OIL BUTTERCREAM
From foodandwine.com
OLIVE OIL CAKE – MODERN HONEY
From modernhoney.com
OLIVE OIL CAKE WITH BLACKBERRIES RECIPE - JENNIFER SHELBO - FOOD
From foodandwine.com
ORANGE OLIVE OIL CAKE RECIPE - TWO CUPS FLOUR
From twocupsflour.com
OLIVE OIL CAKE WITH BLOOD ORANGE GLAZE – FLAMINGO ESTATE
From flamingoestate.com
BLOOD ORANGE OLIVE OIL CORNMEAL CAKE - PRIMO OILS & VINEGAR
From primooils.com
CRANBERRY ORANGE OLIVE OIL CAKE | URBAN BAKES
From urbanbakes.com
EASY GLUTEN FREE ORANGE ALMOND CAKE - FROM SCRATCH FAST
From fromscratchfast.com
WAFFLES BLUEBERRY: LEMON CORNMEAL OLIVE OIL CAKE
From wafflesblueberry.blogspot.com
CORNMEAL OLIVE OIL CAKE WITH BLUEBERRIES AND HONEY …
From tfrecipes.com
You'll also love