Citrus Olive Oil Cake

Ingredients

• 1 ¼ cup olive oil, plus 2 tablespoons; plus more for greasing the pan

• 1 ¾ cups all-purpose flour

• ¼ cup cornstarch

• ⅓ cup polenta or cornmeal

• 1 cup sugar, plus 2 tablespoons plus more to sprinkle the pan.  

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 3 tablespoons orange liqueur

• 1 tablespoon citrus, zest (orange, lemon, tangerine, etc)

• 3 tablespoons citrus juice

• 2 teaspoons vanilla extract

• 3 eggs

Equipment

9-inch cake pan or 9-inch springform cake pan 

Procedure

Preheat  the oven to 400º 

Drizzle the cake pan with 1 tablespoon olive oil, cover the bottom with a parchment paper circle, using your hand to smooth the paper and eliminate any air bubbles, add more olive oil over the parchment. Sprinkle 2 tablespoons of sugar over the parchment paper, shaking it to cover the sides and bottom well.

Whisk the flour, baking powder, baking soda, salt, polenta, and cornstarch in a medium bowl to combine and eliminate any lumps.

Combine citrus juice, orange liqueur, and vanilla extract in a separate bowl; I like to use a liquid measuring cup that has a spout, this will help pour the liquid after.

Beat eggs, 1 cup of sugar, and citrus zest in a large bowl with the whisk attachment if using a stand mixer for about 3 to 4 minutes on high speed, if using a hand mixer, beat for 5 to 6 minutes; until the mixture is thick and pale in color when you hold the whisk up it should fall like a soft ribbon.

With the mixer still on high speed, slowly stream 1 ¼ cups of olive oil until it is well incorporated and the mixture gets even thicker and resembles the texture of mayonnaise.

Reduce the speed to low and add the dry ingredients in 3 additions, alternating with the liquid mixture in 2 additions, you should finish with dry, making sure to scrape the sides of the bowl in every dry addition stop whisking, and finish folding with a spatula.

Transfer to prepared mold, and sprinkle more sugar on top. 

Place the cake in the oven and reduce the temperature to 350°. Bake until the top is golden brown, the center is firm to the touch and a tester inserted in the center comes out clean, about 40 to 50 minutes.

Let the cake cool for about 15 minutes. Poke holes on top of the cake and drizzle 2 tablespoons of olive oil and let the cake absorb it.

To unmold the cake run a butter knife around the edges, flip on a plate and flip back onto the serving platter, if using a springform just remove the ring and transfer it to a platter.

This cake tastes much better the next day, you can keep it on your counter at room temperature for up to 3 days wrapped in plastic to preserve its moisture.