Olive Oil & Yogurt Cake

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 1/4 cups granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 3 large eggs
• 1 cup extra-virgin olive oil
• 1 cup plain, whole milk yogurt (not Greek)
• 1 1/2 tablespoons orange zest
• 1/4 cup fresh orange juice
• 1/4 cup amaretto liqueur
• 1/2 teaspoon almond extract

1. Heat the oven to 350u0b0 F. rnGrease a 9-inch springform cake pan with oil, butter, or cooking spray and line the bottom with parchment paper.
2. In a bowl, whisk the flour, cornmeal, sugar, salt, baking soda and powder.
3. Crack the eggs into another bowl and beat lightly. Slowly stream the olive oil into the eggs, whisking until emulsified. Whisk in the yogurt, orange zest and juice, amaretto, and almond extract.
4. Add the dry ingredients to the wet ingredients and whisk just until combined.
5. Pour the batter into the prepared pan and bake for about 50 minutes, until the top is golden, the center is firm to the touch, and a toothpick comes out clean. Transfer the cake to a wire rack and let cool in the pan for about 30 minutes.
6. Run a knife around the edge of the pan and remove the ring. Gently slide the cake onto the rack and let cool completely before serving.

flour, cornmeal, sugar, kosher salt, baking soda, baking powder, eggs, extravirgin olive oil, milk yogurt, orange zest, orange juice, liqueur, almond

Taken from food52.com/recipes/81051-olive-oil-yogurt-cake (may not work)