Cornmeal Olive Oil Cake With Blueberries And Honey Orange Glaze Recipes

OLIVE OIL ORANGE CORNMEAL CAKE

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.

ORANGE CORNMEAL CAKE

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.

ALMOND CITRUS OLIVE OIL CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
• To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
• Cut the cake into wedges and spoon the citrus compote alongside.

LEMON BLUEBERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.

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