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.
Deborah Mele 2011
Cranberry Orange Polenta Cake
The cornmeal and olive oil combine to make an interesting texture in this rustic cake recipe.
- 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
- Preheat oven to 350 degrees F.
- Cut the orage into quarters, and place into a food processer, including the rind.
- Pulse until finely grated.
- In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.
- Add flour, baking powder, cornmeal, oil, salt, and orange into the bowl, and stir with a wooden spoon just until combined.
- Fold in the cranberries.
- Grease a 9 inch cake pan, and pour the batter into the pan.
- Place in the preheated oven on the center shelf and bake for about 35 minutes or until a skewer comes out clean.
- Cool before removing from pan.
- Once cool, lightly dust the top with the powdered sugar.