Citrus Cornmeal Cake

I’m a liar.

A dirty, stinking, no good liar.

I don’t mean to be… but it is what it is.

I promised a savory dish for this week. It’s Sunday…and the crunchy sugar crust atop this cake  is not spelling savory.

There was totally a game plan for savory. I had pictures and all. I’m gonna tell you straight up, the Florentine brown rice salad I was going to feature was rather delicious. But I realize I have slight issues with documenting the savory side of life..

See, it’s not that I’m inept at cooking, it’s simply that when I go in to make dinner there’s typically not a recipe in my hand.

And as hard as I do so try, I usually don’t walk out with one either.

Baking & most confectionery is very formulaic. Precise measurements and temperatures are kind of necessary to manipulate the desired final product. Even when I mess around with a recipe, I generally do so quite thoughtfully. It all has to do with a bunch of chemistry and hoopla that I don’t understand in itself…but I understand is pretty important.

Cooking on the other hand…

Well, just come watch me cook a typical dinner one day. I go in with the best of intentions on being precise and writing things down and blahblahblah… but then I just grab a bunch of stuff, start tinkering and tasting, and running in and out of the kitchen to like blow dry my hair or something and by the time I sit down to eat…I’m not always positive as to how exactly I made it to this point.

So uh..

Goal for next week: either pick & stick to a recipe or actually take methodical notes as to what I’m chucking in a pan.


Okay, great. Thanks for understanding. For now though..let us enjoy the sweet life!

I came across this recipe when I was just kicking it with Martha Stewart (in my dreams) and we thought it sounded absolutely delightful.

And guess what…we were right.

Martha will never lead you astray. Remember that.

Anywho, this a mildly sweet cake is enhanced by a kiss of citrus and a crunchy coat of sugar on top. Incorporating cornmeal and olive oil as the fat agent lends a lovely rustic Italian vibe, making it the perfect end to a Sunday supper or brunch.

That’s what the inner Martha Stewart me thinks anyway. She also thinks slicing this cake up and serving it with a Grand Marnier syrup would be sort of fantastic.

Pop quiz…who is never wrong?

Martha Stewart


Duh. Just ask her lawyers.


Citrus Cornmeal Cake

Adapted from Martha Stewart

  • 1/2 cup olive oil, plus more for pan
  • 2 large eggs
  • 1 cup sugar, plus 1/3 cup for topping
  • 1/2 cup dry white wine, (or orange juice)
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Finely grated zest of 1 orange
  • Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.

    Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper.

    Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.


    4 thoughts on “Citrus Cornmeal Cake

    1. We’re on the same wavelength! I just posted on my site about a polenta cake that I made with olive oil (and previously, a citrus loaf)–I can’t think of a better end to a meal (or an accompaniment to tea).

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