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                                                                  This delicious cake has a hint of orange and a slightly crunchy texture from cornmeal, is moist without being greasy, and is strongly flavored with olive oil. Try it with this tasty fruit compote, made with spiced Rioja wine. This recipe was featured as part of our Baked Sweets photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup amaretto liqueur
                                                                  • Yes No 1 tbsp finely grated orange zest
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup coarse ground cornmeal
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No pinch salt
                                                                  • Yes No powdered sugar
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.
                                                                  • In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and 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; do not overmix).
                                                                  • Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely.
                                                                  • When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
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                                                                    stir
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                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

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