Olive Oil Cake With Vanilla Oranges

Olive Oil Cake With Vanilla Oranges
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2012

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
What does this mean? See Nutrition 101 .

Quick Tip

Aluminum foil and plastic wrap in a drawer
The cake can be baked up to 1 day in advance; keep at room temperature, tightly wrapped.

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