Orange Cornmeal Cake

• 1/2 cup olive oil, plus more for the pan
• 2 large eggs
• 1 cup sugar, plus
• 1/3 cup sugar, for the topping
• 1/2 cup orange juice (or dry white wine)
• 1 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 finely grated orange, zest of
• orange section, for serving

1. Preheat oven to 375u0b0F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.

olive oil, eggs, sugar, sugar, orange juice, flour, yellow cornmeal, baking powder, salt, orange, orange section

Taken from www.food.com/recipe/orange-cornmeal-cake-157818 (may not work)