Cranberry Orange Polenta Cake

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This is breakfast cake with an interesting texture since it contains both olive oil and cornmeal. I love the flavor combination of orange and cranberry, but you could also leave the cranberries out and make a basic cake flavored with orange. This cake is not too sweet and would be delicious toasted for breakfast, or eaten with an espresso for a mid day snack. I would suggest using a simple olive oil, rather than extra virgin which has a much stronger flavor.

Buon Appetito!
Deborah Mele 2011

Cranberry Orange Polenta Cake

The cornmeal and olive oil combine to make an interesting texture in this rustic cake recipe.

Ingredients:

  • 1 Navel Orange, Seedless
  • 4 Eggs
  • 1 Cup Sugar
  • 1/3 Cup Olive Oil
  • 1 3/4 Cup All Purpose Flour
  • 1/3 Cup Cornmeal
  • 2 Teaspoons Baking Powder
  • Dash Of Salt
  • 1 1/2 Cup Cranberries (Optional)
  • Powdered Sugar

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cut the orage into quarters, and place into a food processer, including the rind.
  3. Pulse until finely grated.
  4. In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.
  5. Add flour, baking powder, cornmeal, oil, salt, and orange into the bowl, and stir with a wooden spoon just until combined.
  6. Fold in the cranberries.
  7. Grease a 9 inch cake pan, and pour the batter into the pan.
  8. Place in the preheated oven on the center shelf and bake for about 35 minutes or until a skewer comes out clean.
  9. Cool before removing from pan.
  10. Once cool, lightly dust the top with the powdered sugar.