OLIVE OIL CAKE WITH VANILLA ORANGES

Serves 8| Hands-On Time: 20m | Total Time: 3hr 00m

Ingredients

• 3/4 cup olive oil, plus more for the pan
• 1 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
• 3/4 cup finely ground cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup buttermilk
• 2 large eggs
• 1 3/4 cups sugar
• 2 blood oranges or navel oranges
• 1/2 teaspoon pure vanilla extract
• mascarpone or sweetened whipped cream, for serving

Directions

1. Heat oven to 350° F. Oil an 8-by-4-inch loaf pan and dust with flour, tapping out the excess.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the olive oil, buttermilk, eggs, and 1½ cups of the sugar; add to the dry ingredients and mix just until combined (do not overmix).
3. Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
4. Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the remaining ¼ cup of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.
5. Serve the cake, sliced, topped with the oranges and mascarpone.

Nutritional Information

• Per Serving
• Calories 547

• Fat  23g
• Sat Fat  4g
• Cholesterol  56mg
• Sodium  275mg
• Protein  6g
• Carbohydrate  80g
• Sugar  48g
• Fiber  2g
• Iron  2mg
• Calcium  61mg