No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Orange Cornmeal Cake

For an even crunchier topping, you can use sanding sugar in place of granulated sugar in step 3. Look for it in the baking section of your grocery store.

  • prep: 10 mins
    total time: 1 hour 10 mins
  • servings: 8

advertisement

advertisement

Ingredients

  • 1/2 cup olive oil, plus more for pan
  • 2 large eggs
  • 1 cup sugar, plus 1/3 cup for topping
  • 1/2 cup dry white wine, (or orange juice)
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Finely grated zest of 1 orange
  • Orange segments, for serving (optional)

Directions

  1. Step 1

    Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.

  2. Step 2

    In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.

  3. Step 3

    Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.

  4. Step 4

    Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

Source
Everyday Food, October 2004

advertisement

advertisement

Reviews (17)

  • 8 Oct, 2013

    A great cake with a light flavor.

  • 3 May, 2011

    Delicious with basic ingredients and quick to put together. Made a double batch for one to go to the freezer. Only change I made was to not add the sugar topping. Thank you for sharing the recipe, John!

  • 20 Apr, 2010

    I am a complete novice to baking and this cake turned out wonderfully for me! I used the zest from a large navel orange and the orange flavor was just a bit too strong, so next time will reduce. Also I used sanding sugar for the top- I thought 1/3 cup ended up being too much- next time will use a little less. Really delicious and easy! Can't wait to make it again- this will be my go-to for the summer.

  • 27 Mar, 2010

    This is a very delicious and pretty cake!
    I used 1/2 cup fresh orange juice from 2 oranges.
    Definitely I will make it again and use zest of two oranges; I thought it doesn't have enough flavor.

  • 18 Mar, 2010

    This cake is delicious! So simple to make that my kids made it. I used white whole wheat flour and OJ. Will most definitely make again and again!

  • 11 Mar, 2010

    i thought this cake was delicious! it's really light and is made in one bowl -- you can't beat that! bakes up perfectly and the flavors are wonderful. definitely something i will be making again

  • 9 Jan, 2009

    I love this cake! It's light and refreshing, a different kind of dessert.
    For bijtje1965: 1 cup of flour =125 grams; 1 cup of sugar =200 grams; 1 cup of oil =224 grams

  • 21 Dec, 2008

    This cake is easy to make and people really like it. It has a light taste and the combination of crunchy top and soft inside is really great. Don't skip the orange slices it really dresses up the plate!

  • 6 Dec, 2008

    I enjoy baking and have tried several recipes, but it never comes out as it should. Can you tell me how many grams a cup of sugar and a cup of flour/cornflour is? I am told a stick of butter is 120 grams. I find these cups very hard to work with, in the Netherlands, where I live, we only use grams.

  • 13 Sep, 2008

    My whole family loved this cake! I made it with orange juice and canola oil because I didn't have white wine and mild olive oil around - but it still turned out delicious. The crust of this cake is just amazing. I'll definitly make this again...with white wine and olive oil next time..

  • 17 Jul, 2008

    This has become one of our favorite cakes. Goes together very quickly! I use less sugar on the top, when I'm low on mild olive oil, canola works great! I, too, will try it with lemon. Thanks for a yummy recipe!

  • 5 Jun, 2008

    EXCELLENT cake: light, moist, keeps for a few days (even better the next afternoon with coffee). It is refreshingto find a dessert that is not oppressively gooey and sweet. A perfect summer treat- elegant, simple and refreshing.

  • 26 Mar, 2008

    Just made this Today. Absolutely delicious. I love John's recipe, it never fails! Thank you so much Martha!!!

    Even I live in France, I still checking in with Martha's website almost everyday.

  • 27 Feb, 2008

    This not too sweet cake is easy to make and wonderful with a cup of coffee in the morning. Next time, I;ll make with lemon zest.

  • 28 Jan, 2008

    I was pleasantly surprised by this cake. At first I was skeptical making a cake of olive oil and white wine but it was DELICIOUS.

  • 27 Jan, 2008

    This was delicious! I made it with the zest of two lemons because I was in a pinch and didn't have any oranges in the house. It was crusty on the outside and warm and sweet on the inside. Yum!

  • 7 Jan, 2008

    I just made this cake for an outdoor Christmas gathering with neighbors because I thought the corn meal would give the cake structure, so we could eat pieces without plates. That was fine. However, I found the cake itself had a bitterness which bothered me. I followed the recipe exactly. I wonder whether the olive oil could have made it bitter. Also could have been the "orange zest". I would not make this cake again.