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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I just received this recipe in an email. I know what you're thinking because I did too...... one cup of olive oil? Being a lover of cornbread of any kind...and Ameretto : ) ...I just had to save the recipe to give it a try someday. To quote the description they gave....... This delicious cake has a hint of orange and a slightly crunchy texture from cornmeal, is moist without being greasy... . Cook time is 40-50 minutes. Ingredients:
3 large eggs |
1 cup granulated sugar |
1 1/2 cups whole milk |
1 cup good-quality extra virgin olive oil |
1/4 cup amaretto liqueur, such as disaronno |
1 tablespoon finely grated orange zest |
1 1/2 cups all-purpose flour |
1/2 cup coarse-ground cornmeal |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon kosher salt |
powdered sugar, for garnishing cake |
Directions:
1. Heat oven to 350°F and arrange rack in middle.
2. Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
3. In a large bowl, whisk together eggs and granulated sugar until well blended and light in color.
4. Add milk, olive oil, amaretto, and orange zest and mix well.
5. In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt.
6. Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
7. Pour batter into the prepared baking dish or pan.
8. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes.
9. Remove from oven and place on a wire rack to cool completely.
10. Run a knife around perimeter of the pan and invert cake onto a serving plate.
11. Dust with powdered sugar.
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