Orange Polenta Cake
with Núñez de Prado Extra Virgin Olive Oil
Ingredients (serves 6)
1/2 tablespoon orange zest
1/4 cup sugar
1/4 cup orange juice
1 cup milk
1/3 cup DHC Núñez de Prado Extra Virgin Olive Oil
1 egg, beaten
Butter to grease pan
1-1/4 cups flour
1/2 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 300°.
Heat sugar, orange juice and orange zest until sugar dissolves, about 3 minutes; reserve syrup.
Peel oranges and remove all pith. Separate orange segments and reserve. Thoroughly mix dry ingredients; reserve.
Whisk together remaining liquid ingredients.
Stir liquid mixture into dry ingredients until just blended. Pour into a buttered 6-cup round or square cake pan. Bake until golden brown and firm to the touch, about 30 minutes.
Reheat orange syrup. A bit at a time, spoon syrup over warm cake, letting syrup absorb into cake before adding more. Cool cake on a rack. To serve, garnish each piece with some of the reserved orange segments.