Citrus cornmeal olive oil cake
A very moist cake with citrusy flavours from lemon and orange running through it and a slight bite from the pine nuts.
Ingredients
- 3 eggs
- 1¾ cup coarse cornmeal
- grated zest and juice of 1 lemon
- grated zest and juice of 1 orange
- 1 tsp baking powder
- 1½ cup icing sugar + a little extra for dusting on top
- ¼ tsp salt
- ½ cup pine nuts, ground
- ½ cup whole pine nuts
- ¾ cup extra virgin olive oil
- 1 tsp orange flower water (optional)
Instructions
- Pre heat the oven at 160 deg C and grease and line the bottom and sides of an 8 inch round baking tin with parchment.
- In a bowl, place the eggs, olive oil, salt, sugar, zests and juices and whisk till smooth.
- Fold in the orange flower water into the egg mixture.
- In another bowl, whisk together the cornmeal and baking powder and whisk in the ground pine nuts.
- Tip the egg mixture into the cornmeal mixture all at once, and fold in. Do not over mix.
- Tip the mixture ( as I mentioned earlier, do not be alarmed by it's light consistency) into the prepared baking tin and smooth the top.
- Place the tin at the top of the pre heated oven and bake for 2-3 minutes.
- Take out the tin and sprinkle the whole nuts on the top.
- Return the tin to the top rack of the oven and bake for another 38-42 minutes or till a skewer inserted through the centre comes out clean. The top will brown nicely.
- Cool in the tin for 10 minutes. Take it out of the tin (along with the parchment) and cool on a rack for another 10 minutes.
- Peel the parchment, slice and serve warm or cool completely on the rack for later (do not chill).
- Dust with icing sugar before serving.