Friday,26 April, 2019
Current issue | Issue 1124, 29 November - 5 December 2012
Friday,26 April, 2019
Issue 1124, 29 November - 5 December 2012

Ahram Weekly

Olive oil orange cornmeal cake

Makes 8 to 10 servings
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1 tsp. salt
3/4 cup castor sugar
2 eggs
1 tsp. pure vanilla extract
1/2 cup fresh orange juice
1/2 cup Extra Virgin Olive Oil

Preheat oven to 190 degrees.  Lightly grease and flour a 22 cm non- stick round pan.  Mix all dry ingredients together, other than sugar, In a medium bowl.  In a large bowl, whisk together eggs, vanilla, sugar, orange juice and oil.  Stir in flour mixture until well combined.
Pour batter into prepared pan.  Bake about 45 minutes, or until top is firm to the touch.  Remove from oven. Allow to cool off in pan, for at least 30 minutes. Turn cake on a wire rack to completely cool.  To serve, cut into wedges, with orange sorbet or ice cream aside.

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