WKYT - Chef Walter - Recipes

Orange Cornmeal Cake Tuesday, March 16, 2010


1/2 cup cooking oil
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup orange juice
11/4 cups all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp salt
Finely grated zest of 1 orange


Preheat oven to 375 deg. Spray the bottom and sides of an 8-inch round cake pan with baking spray; line bottom with a round of wax or parchment paper, and spray paper with additional baking spray. In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice 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 a dollop of whipped cream and an orange segment if desired.


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