Olive Oil Visiting Cake

IMG_2846Today when Matt Swaim on the Sonrise Morning Show and I chatted about olives I mentioned that, during Bible times, olive trees were so prolific that they turned up in various places in the Bible. (Think of Jesus in the Agony in the Garden on the Mount of Olives).  In fact, olives were not only used as food but the oil was used in bread and other items, and olive oil drizzled on bread was as popular then as it is today.

When we were kids, Mom used olive oil in cooking and as medicine. An ear ache was quickly soothed by warm olive oil dropped gently in the ear.

So I thought this recipe for visiting cake was appropriate. Whether you need a simple cake to tote or to enjoy with family and friends around the kitchen table, this cake is for you.

Cake Ingredients:
Cooking Spray
½ cup extra virgin olive oil
1 ¼ cups flour
½ cup cornmeal, yellow preferred for color
2 tsp baking powder
1 tsp salt
2 large eggs, room temperature
1 tsp orange extract (optional but good – can substitute 1 tsp vanilla)
1 cup sugar plus 1/4 extra for top of cake prior to baking
½ cup orange juice
Preheat the oven to 375. Spray an 8” cake pan with cooking spray. Place a parchment paper circle in the bottom of the pan. Spray the parchment circle again with cooking spray.


Whisk the flour, cornmeal, baking powder, and salt together. In a separate bowl, whisk until smooth, the eggs, 1 cup of sugar, the extract, and the orange juice. 
Pour the flour mixture over the egg mixture and whisk until smooth.
Pour the mixture into the prepared pan. Sprinkle with the remaining ¼ cup sugar.
Bake for 35 -40 minutes OR until a toothpick inserted in center comes out clean.IMG_2844
Cool on a rack in the pan for 15 minutes. Run a knife around the edge of the pan, and invert the cake onto a plate. Remove the parchment and flip the cake back onto the rack to cool completely.
Tip: Don’t Panic When It Puffs!
Sprinkling sugar on top of this cake creates a crackly-sweet crust once the cake has cooled. It will puff up during baking, but don’t worry. This is just air released by the cake batter getting trapped beneath the layer of melted sugar. It will settle once it cools.

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