How do I make orange cornmeal olive oil cake from scratch?

Start by whisking eggs, olive oil, sugar, citrus zest, and juice until smooth. Combine cornmeal, baking powder, and ground pine nuts separately, then fold into the wet ingredients. Pour into a greased tin, top with whole pine nuts, and bake at 1606C for 40-45 minutes until golden and cooked through.

What ingredients are required for orange cornmeal olive oil cake?

Key ingredients include coarse cornmeal, eggs, extra virgin olive oil, icing sugar, lemon and orange zest and juice, ground and whole pine nuts, baking powder, salt, and optionally orange flower water for aroma.

How can I garnish my orange cornmeal olive oil cake?

A light dusting of icing sugar is classic, or drizzle a citrus glaze made from powdered sugar and orange juice. Garnishing with fresh citrus slices, whipped cream, or a sprinkle of toasted nuts adds visual appeal and flavor.

Can I make a syrup to serve with the cake?

Yes, a simple syrup made with equal parts sugar and fresh orange juice simmered until slightly thickened complements the cake wonderfully. Pour the syrup warm over slices before serving for added moisture and enhanced citrus flavor.

Orange Cornmeal Olive Oil Cake Recipe: Quick & Easy Delight

Name: Quick Citrus-Inspired Cornmeal Cake with Olive Oil Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 3 eggs; 1¾ cup coarse cornmeal; Grated zest and juice of 1 lemon; Grated zest and juice of 1 orange; 1 teaspoon baking powder; 1½ cup icing sugar, plus extra for dusting; ¼ teaspoon salt; ½ cup ground pine nuts; ½ cup whole pine nuts; ¾ cup extra virgin olive oil; 1 teaspoon orange flower water (optional)

Ingredients

Scale

3 eggs
1¾ cup coarse cornmeal
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1 teaspoon baking powder
1½ cup icing sugar, plus extra for dusting
¼ teaspoon salt
½ cup ground pine nuts
½ cup whole pine nuts
¾ cup extra virgin olive oil
1 teaspoon orange flower water (optional)

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Instructions

1. Preheat your oven to 160°C (320°F) and grease an 8-inch round baking tin lined with parchment paper.
2. In a large bowl, whisk together eggs, olive oil, salt, icing sugar, and the zest and juice from the lemon and orange until smooth. Stir in orange flower water, if using.
3. In a separate bowl, mix cornmeal, baking powder, and ground pine nuts.
4. Combine the wet ingredients with the dry ingredients, folding gently until just incorporated—avoid overmixing.
5. Pour the batter into the prepared tin, spreading out evenly. Sprinkle the whole pine nuts over the top.
6. Bake for 40-45 minutes until a skewer inserted into the center of the cake comes out clean and the top is beautifully browned.
7. Allow the cake to cool in the tin for at least 10 minutes, then transfer to a wire rack using the parchment paper to assist. Let cool for another 10 minutes before removing the parchment.
8. Serve the cake sliced, either warm or at room temperature, dusted with additional icing sugar.

Notes

📝 Expect a thick pancake-like batter; this ensures the cake’s dense yet moist texture.
🥄 Avoid overmixing the batter to maintain the cake’s tender crumb.
🍰 Enhance the presentation by adding a dusting of icing sugar or a drizzle of citrus glaze before serving.

Prep Time: 15 minutes
Cooling: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 38g
Sodium: 130mg
Fat: 25g
Saturated Fat: 3.5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg