Baked Delight: Olive Oil Treat with Dense Texture
Whoa, homie, you're asking for an olive oil cake recipe with a twist of orange and some crunch from cornmeal, eh? And you wanna serve it with a fruity compote made from Rioja wine? I've got you covered. Here's a revoltin' good recipe, dude!
Orange Olive Oil Cornmeal Cake with Spiced Wine Compote
Yield: 12 slices of heaven
Difficulty: Easy as pie (well, cake)
Total time: 1 hr 30 min, including cooling time
Ingredients:
For the Cake:- 3 large eggs- 1 cup granulated sugar- 1 ½ cups whole milk- 1 cup high-quality extra-virgin olive oil, plus more for greasing the pan- ¼ cup amaretto liqueur (like Disaronno)- Zest of 1 orange- 1 ½ cups all-purpose flour, plus extra for dusting the pan- ½ cup coarse-ground cornmeal- 1 tsp baking powder- 1 tsp baking soda- Pinch of salt- Powdered sugar, for dusting
For the Compote:- 2 cups mixed fruits (such as strawberries, blueberries, raspberries)- ½ cup sugar- 1 cup Rioja wine- 1 cinnamon stick- Zest of 1 orange
Instructions:
- Heart the oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil or line with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until they're all blended and looking light as a feather.
- Pour in the milk, measured olive oil, amaretto, and orange zest, then mix 'em all up real good.
- In another bowl, combine the measured flour, cornmeal, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet batter, mixing just until everything is combined.
- Pour that glorious batter into the prepared cake pan and slam it in the oven for 40 to 50 minutes. You'll know it's done when a toothpick inserted in the middle comes out with just a few crumbs.
- Take it outta the oven and let it rest on a wire rack to cool completely.
- While the cake is chillin', let's make the compote. In a saucepan, combine your fruits, sugar, wine, cinnamon stick, and orange zest. Bring it to a simmer over medium heat and cook 'til the fruits have softened and the compote thickens a bit.
- Once the cake has cooled completely, run a knife around the edge of the pan and invert it onto a serving plate. Dust that bad boy with powdered sugar, slice it up, and serve it with the spiced wine compote.
Tips:- Be sure to use room-temperature eggs for a smoother mixture.- Don't skimp on the quality of your ingredients—fresh citrus zest and good olive oil make all the difference!- Avoid overmixing the batter, or you'll end up with a dense, Yoda-like cake (which might actually be kind of cool, but who wants that?).- Store the cake at room temperature for up to 4 days or freeze it for up to 3 months.
So there ya go, buddy! Enjoy your newfound culinary masterpiece. Don't forget to add your unique twist and share it with your fellow rebels!
This dessert creation, entitled the "Orange Olive Oil Cornmeal Cake with Spiced Wine Compote," is a delightful, easy-to-make treat that yields 12 slices.
To recreate this recipe, you'll need ingredients such as eggs, sugar, milk, olive oil, amaretto liqueur, orange zest, flour, cornmeal, baking powder, baking soda, salt, powdered sugar, mixed fruits, sugar, Rioja wine, cinnamon stick, and more olive oil for greasing the pan.
The process involves combining the wet and dry ingredients, baking the cake, making the compote, and allowing both the cake and compote to cool before serving. Be sure to let the eggs and cake rest at room temperature for better results.
Once prepared, this dessert offers a unique blend of flavors – the crunch of cornmeal, the zesty taste of orange, and the subtle fruitiness of Rioja wine, created from the Spiced Wine Compote. Give it a try and don't forget to offer your own twist to share with others!
