ORANGE CORNMEAL CAKE

As I already love cornmeal bread, I wanted to test a cornmeal cake, so I googled a little bit and came across a recipe for "Orange cornmeal cake" by Martha Stewart ("Everyday Food") which was featured on the interesting "Simply Recipes" blog...

This cake is very aromatic, light and moist. It is a pleasant cake which is ideal for afternoon teas or served as a dessert., because it's not too sweet nor too rich. In fact, it is a perfect spring- or summertime cake as it's refreshing taste and airy texture makes it a delightfully attaching treat!...

Ingredients:
120ml (1/2 Cup) Sunflower oil
2 Eggs (~50g)
220g (1 Cup) Castor sugar, plus 70g (1/3 Cup) for the topping
130ml (1/2 Cup) Dry white wine
The zest of one orange, finely grated or 1 paket Dr.Oetker orange zest
190g (1 1/4 Cup) Plain white flour, sieved
153g (1/2 Cup) Yellow cornmeal
2 Tsp Baking powder
1 Tsp Salt

Method:
1. Preheat the oven to 190°C (375°F).
2. In a big bowl, mix together the flour, cornmeal, salt and baking powder.
3. In pouring recipient whisk together the oil, eggs, sugar, zest and wine until smooth.
4. Make a well in the center.
5. Slowly pour the liquid mixture into the well and gently fold all the ingredients together until well combined.
6. Spoon the batter into the prepared round pan.
7. Sprinkle the top with the reserved sugar.
8. Bake for about 30-35 minutes until a skewer inserted in the center comes out clean.

Remarks:
You can also substitute the sunflower oil by olive oil, and the white wine by orange juice.
Don't over mix or you'll end up with a heavy cake.

Serving suggestions:
Serve this cake with orange segments.

(Zest -Pic by www.zestfoodtours.co.nz)
(White Wine -Pic by www.liquorbargains.com)