Orange-Olive Oil Cornmeal Cake

18 Jul

Ever have those days, where you wake up to find that you fell asleep with a book on your face, and said book is now bent all out of shape after you turned around and slept on it?

Where the one day when you think, screw it, I’m wearing these ugly pants to the gym, I don’t care, is the morning that you run into that cute buff dude that only shows up once in a blue moon?

Where the hot water in your shower runs out just as you are getting ready to rinse the conditioner out of your hair?

Where you go to have a bowl of cereal for breakfast and the last of your milk decided he didn’t want to live in this cruel world anymore and went sour?

Where you didn’t realize your milk committed suicide until after you take the first bite?

Where your oddball landlady left all the doors open while she sat outside with her two weirdo cats that sometimes stare at you through the window, and now your apartment is ridden with bugs? Namely, flies??? Flies that land on your face while you’re trying to eat your second attempt at breakfast?

Sometimes, a girl just needs a piece of cake.

Sometimes, a girl just needs a piece of cake that makes her feel like the world is coming to an end because there is no way a piece of cake can taste THAT good otherwise.

Sometimes, a girl just needs a piece of cake that makes her say, “Holy f-ing moly this is a damn good piece of cake.”

Yep. I totally said that while devouring a piece of this cake.

And you will too.

Bad day or not. It’ll rock your socks.

I totally subbed in olive oil for butter to make the guilt go away…and added a little orange zest for that bright flavour.

Don’t worry about that poor naked orange…he gets to join the party later…

In icing form!

So there you have it. Amazing.

Eat this cake….

Bad day gone. Mistakes forgiven. Friends made. Marriage proposals heard. Bellies in heaven.

Orange-Olive Oil Cornmeal Cake

makes one 9-inch cake

recipe adapted from Joy the Baker

1 1/2 cups all-purpose flour

1/3 cup yellow cornmeal

1/2 cup granulated sugar

1/4 cup brown sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

Zest of 1 orange

1/2 cup plus one tablespoons olive oil…use good quality…trust….

Orange Glaze:

1 cup powdered sugar

3 to 4 tablespoons fresh orange juice

Butter and flour a 9-inch round cake pan.  Set aside.

In a large bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda and salt.  In a small bowl, carefully whisk together eggs, buttermilk, orange zest and olive oil.  Add the wet ingredients, all at once, to the dry ingredients and fold together with a spatula.  Fold until very few lumps remain.  Pour batter into the prepared buttered pan and place in the oven.

While the cake bakes, whisk together powdered sugar and Orange juice for the glaze.  Set aside.

Bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven and let cool for 10 minutes.  Use a skewer or the tines of a fork to poke holes all willy nilly. Pour over the glaze, spread evenly and let rest for about 30 minutes before serving.  This cake will last for up to 4 days, well wrapped, at room temperature.

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