Archive for October, 2010

Olive Oil Cake

3 large eggs

1-1/2 cups granulated sugar

1-1/2 cups whole milk

1 cup olive oil  (we suggest our Manzanillo… flavorful, but on the mild side)

1/4 cup Amaretto liqueur

1 tablespoon finely grated orange zest

1-1/2 cup all-purpose flour

1/2 cup coarse-ground cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

powdered sugar for garnish

Heat the oven to 350 degrees, placing a rack in the middle. You can make this cake in 1-9 inch extra deep round pan, 2-9 inch average round pans or 1-9×14 inch sheet pan.  Coat the pan(s) with olive oil and flour to prevent sticking; tap out the excess.

In a large bowl, whisk together eggs and granulated sugar until well blended.  Add milk, olive oil, amaretto, and orange zest.  Mix well.

In another bowl, stir together, flour, cornmeal, baking powder, baking soda, and salt.  Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy).

Pour the batter into pan(s).  Bake 30-40 minutes, or until a toothpick inserted in the center of the cake comes out with a few crumbs on it.  Remove from the oven and place on a wire rack to cool completely.

When completely cooled, and depending upon which pans you have used you may either invert the round(s) onto a serving plate or plates and dust with powdered sugar or cut the rectangular cake into squares after first dusting the entire cake with powdered sugar.