Olive Oil Cake
- 2 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons Orange liqueur*
- 3 tablespoons orange juice
- 1 tablespoon grated orange or lemon peel
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 3 large eggs
- 1 1/4 cups extra-virgin olive oil
- Confectioners’ sugar
Preheat oven to 400°F. Brush inside and bottom of 9-inch springform pan with olive oil; line with parchment paper. Brush paper with oil; sprinkle with granulated sugar. In medium bowl combine flour, cornmeal, baking powder, baking soda and salt. In another medium bowl combine orange liqueur, orange juice, orange peel and vanilla.
In large bowl of electric mixer, on high speed, beat sugar and eggs about 3 minutes until mixture become light and fluffy. Gradually add olive oil in a slow, steady stream. Beat in dry ingredients. Gradually add liquid ingredients until well mixed. Pour into prepared pan. Reduce oven temperature to 350°F. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove side from pan. Cool completely.
To serve, sprinkle top of cake with confectioners’ sugar. Serve with fresh berries if desired.
*You can substitute orange juice for orange liqueur if desired.