Adaptation Of Maialino’S Olive Oil Cake

• 125 grams Coarse cornmeal
• 125 grams All-purpose flour
• 4 tablespoons All-purpose flour
• 1 cup Sugar
• 1.5 teaspoons Sea salt
• .5 teaspoons Baking soda
• .5 teaspoons Baking powder
• 1 1/3 cups Extra virgin olive oil
• 3/4 cup Whole milk
• 3/4 cup Whole yogurt
• 3 Eggs
• 2 tablespoons Fresh orange zest
• 1/4 cup Fresh orange juice
• 1/4 cup Cointreau

1. Mix all of the dry ingredients in a bowl (flour, cornmeal, sugar, salt, baking soda, baking powder).
2. Mix the remaining ingredients together in a separate bowl. Whisk to get them all incorporated properly.
3. Slowly stir in the dry ingredients into the wet ingredients and continue to stir/mix until the batter is completely smooth and no lumps remain.
4. (While prepping and mixing, pre-heat the oven to 350 degrees). Prepare the cake pan by lightly greasing the bottom and sides with thin coat of olive oil. (I also added a round of parchment paper at the bottom).
5. Once oven is ready, pour the batter into the cake pan (it's a bit liquid so if using springform pan, suggest putting that on a sheet pan to catch leaks) and bake for around 60 minutes (or until cake tester in middle of cake comes out clean). In my "control" case, my cake pan was 7" diameter instead of 8" and so it actually took me closer to 2 hours before the cake was fully done.
6. When done, take out of oven and let cool inside the pan for at least 30 minutes and then take a thin knife around the edges of the cake to help remove the cake from the pan cleanly. Put cake on a rack and let cool completely before eating.

cornmeal, flour, allpurpose, sugar, salt, baking soda, baking powder, extra virgin olive oil, milk, whole yogurt, eggs, fresh orange zest, orange juice

Taken from food52.com/recipes/81062-adaptation-of-maialino-s-olive-oil-cake (may not work)