Self Rising Flour Orange Olive Oil Cake
- 4 small clementines or mandarins, washed and quartered (or one large orange)
- 1 cup hot water
- 1 cup cornmeal
- 3 cups granulated sugar
- 1 1 /2 cups mild olive oil
- 5 eggs
- 1/2 teaspoon orange oil
- 3 1/2 cups home made self-rising purpose flour *
- Finishing Touches: Orange zest, Confectioners' Sugar for dusting
*Use the self-rising flour with added baking soda in it
Preheat oven to 350 F. Line a baking sheet with parchment paper. Generously spray a 9 inch Angel food cake pan with non-stick cooking spray. Place on baking sheet. Spray pieces of parchment paper, cut to fit, with non-stick cooking spray and line pan bottom and sides with it, allowing a 'collar' to extend 2 inches over rim of pan (this will hold the cake in should it rise a bit over the cake pan edge). Put patches of parchment on inner post of pan as well so batter can crawl up the center post or cone - as it needs to without overflowing.
In a food processor, grind the clementines to a paste. Set aside. In a small bowl, stir hot water with cornmeal and let stand.
In a mixer bowl, blend the sugar, olive oil, eggs, orange oil and vanilla. Fold in flour and blend in the cornmeal mixture and ground oranges to make a soft but well-blended batter. Pour or spoon into cake pan.
Bake 55 minutes at 350F and then lower temperature to 300 F and bake 20-30 minutes more until cake is set and firm to the touch. Let cool 20 minutes before unmolding. Dust with confectioners' sugar and orange zest before serving.
A lovely pound cake with a corn muffin vibe to it.