Cornmeal Olive Oil Cake With Blueberries And Honey Orange Glaze Recipes

OLIVE OIL ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
• Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

OLIVE OIL CAKE WITH BLUEBERRIES AND MASCARPONE

Steps:

• Preheat oven to 350 degrees F.
• Line the bottom of a springform pan with parchment paper, and brush the sides with oil.
• In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest. Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size. Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry. Remove the bowl from the mixer and gently stir in the flour using a wooden spoon. Mix just until the flour is combined. Reserve.
• Beat all the egg whites with a pinch of salt until they form stiff peaks. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan.
• Bake in the preheated oven for 45 minutes or until a cake tester comes out clean.
• When the cake is done, remove it from the oven and let it cool for 10 minutes. Remove it from the springform pan and let cool completely.
• Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency. Remove cinnamon stick and discard. Cool completely before serving.
• Serve a slice of the cake with the blueberries and a dollop of mascarpone.
• Fantastic!!

ORANGE-OLIVE OIL MINI CAKES WITH CITRUS GLAZE

Steps:

• For the mini cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with olive oil and set them on a rimmed baking sheet.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil.
• Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments.
• Spoon the batter into the prepared mini loaf pans, taking care to fill them no more than three-quarters full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more.
• For the glaze: Combine the confectioners' sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest.
• Drizzle the cakes with the glaze, then garnish with the remaining zest. Serve.

CORNMEAL OLIVE OIL CAKE WITH BLUEBERRIES AND HONEY ORANGE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 2-inch round cake pan. Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal. In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Stir in the blueberries.Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering. Let the cake cool slightly in the pan on a wire rack. Remove from the pan and transfer to a cake plate. Pour glaze over cake. Dust with powdered suger and lay a few blueberries around to serve

ORANGE CORNMEAL CAKE

Steps:

• 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.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375°F 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 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, 35-40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.

ORANGE OLIVE OIL CAKE

Steps:

• Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.
• Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.
• Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn't split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.
• Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.
• Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.