Cranberry Orange Polenta Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is breakfast cake with an interesting texture since it contains both olive oil and cornmeal. make a basic cake flavored with orange. or add the cranberries. This cake is not too sweet and would be delicious toasted for breakfast, or eaten with an espresso for a mid day snack. Ingredients:
1 navel orange, seedless |
4 eggs |
1 cup sugar |
1/3 cup olive oil |
1 3/4 cup all purpose flour |
1/3 cup cornmeal |
2 teaspoons baking powder |
dash of salt |
1 1/2 cup cranberries (optional) |
powdered sugar |
Directions:
1. Preheat oven to 350 degrees F. Cut the orage into quarters, and place into a food processer, including the rind. Pulse until finely grated.
2. In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes. Add flour, baking powder, cornmeal, oil, salt, and orange into the bowl, and stir with a wooden spoon just until combined. Fold in the cranberries.
3. Grease a 9 inch cake pan, and pour the batter into the pan. Place in the preheated oven on the center shelf and bake for about 35 minutes or until a skewer comes out clean. Cool before removing from pan. Once cool, lightly dust the top with the powdered sugar.
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