ORANGE CORNMEAL CAKE
Steps:
- Preheat oven to 375°F. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of waxed or parchment paper, and brush paper with oil.
- Whisk together flour, cornmeal, baking powder, salt, and orange zest. In another bowl, whisk together oil, eggs, 1 cup sugar, and the wine until smooth. Add flour mixture and whisk gently to combine.
- Pour batter into prepared pan; sprinkle evenly with remaining 1/3 cup sugar (the layer of sugar will be thick). Bake until cake begins to pull away from sides of pan and a cake tester inserted into the center comes out clean, 35 to 40 minutes.
- Cool in pan 20 minutes. Run a knife around edge of cake; gently invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a wire rack to cool completely. Serve with orange segments, if desired.
- Segmenting Oranges
- Slice off both ends of fruit with a sharp paring knife. Working from top to bottom, cut away rind (including bitter white pith) with long strokes, following the fruit's curve. Then cut between membranes to release each segment.
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Mehran Meer
[email protected]This cake is a bit too sweet for my taste, but it's still good.
Shanawar ali Khalid
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect cake for any occasion.
Madiha Noor
[email protected]This cake is easy to make and it turns out perfect every time. I love the way the orange flavor comes through.
Belen Ruiz
[email protected]I made this cake for a party and it was a hit! Everyone loved it.
Akhi Master
[email protected]This orange cornmeal cake is delicious! The cake is moist and flavorful, and the orange glaze is the perfect finishing touch. I will definitely be making this cake again.