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

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 35 mins

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:

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.