Orange Cornmeal Cake with Strawberries
This post is brought to you by the strawberries that were going bad in my fridge.
I hate to admit that sometimes, despite my best intentions, I just don't make it through all the veggies and fruits I buy at the beginning of the week. When those beauties turn ugly ( but not yet moldy) they usually get tossed in to a soup, a quiche, or into a muffin.
To rescue some strawberries from impending doom, I added them to an orange cornmeal cake recipe I modified from Martha Stewart. I added a simple glaze atop to enhance to orange flavor and sweetness but whipped cream or ice cream would work just as well. This cake turned out bright and citrusy with juicy bites from the added strawberries. Basically, spring on a plate.
Mini Orange Cornmeal Cake with Strawberries
Adapted from Martha Stewart's Orange Cornmeal Cake. This recipe makes one 6-inch cake.
- 1/4 cup olive oil
- 1 egg
- 1/4 cup sugar, with extra for sprinkling on top
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- A pinch of sea salt
- 1/2 cup of strawberries, chopped
1. Preheat oven to 375 degrees. Prepare a six-inch cake pan by oiling and flouring the pan. Tap out any excess flour.
2. Whisk all the dry ingredients in a large bowl.
3. In another bowl, whisk together the olive oil, sugar, and juice. Once combined add the egg and vanilla extract.
4. Add the wet ingredients to the dry, whisking until just combined.
5. Carefully fold in the strawberries until incorporated.
6. Pour batter into a prepared 6-inch cake pan and bake in 375 degree oven for 25-30 minutes.
7. Let cool. Enjoy drizzled simple glaze of confectioner's sugar, milk, a squeeze of orange juice and vanilla extract. Or topped with whipped cream.