Makes One 9” Cake
5 Large Eggs, Room Temperature
1¼ Cups Granulated Sugar
1½ Cups XVOO, Plus Extra For Brushing Cake Pan
2 Cups Sifted Cake Flour (Not Self Rising), Plus Extra For Dusting Cake Pan
2/3 Cup Yellow Cornmeal, Stone Ground Medium
1¾ Teaspoons Baking Powder
1 Teaspoon Fine Sea Salt
Grated Zest of One Orange
Confectioners Sugar for Dusting
Berry Compote and Balsamic Syrup and Sweetened Whipped Creme Fraiche for Serving.
Preheat oven to 325°F. Lightly brush sides and bottom of a 9″ cake pan with XVOO and dust with cake flour. Tap our excess flour. Line the bottom of the pan with a parchment paper round and oil and flour that as well.
In a medium size bowl combine the shifted flour, cornmeal, baking powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and granulated sugar until smooth. Add the olive oil in a slow and steady stream until completely incorporated. With the mixer on low speed, add the flour/cornmeal mixture. Mix until completely blended. With a rubber spatula, fold in the orange zest.
Scrape the batter into the prepared cake pan and bake for 45 minutes, turning the pan half way through the cooking time. To check for doneness insert a wooden skewer into the center of the cake. If the skewer doesn’t come out clean, bake for an additional 7 to 10 minutes, checking it half way through the time.
When done, remove the cake pan to a wire cooling rack for 30 minutes. Invert the cake onto the rack and cool completely. When completely cooled, dust the top with confectioners sugar and serve with Berry Compote and Balsamic Syrup. Top with a dollop of Sweetened Whipped Creme Fraiche.
