| Portions |
|---|
| One 9-inch cake |
Ingredients
- 1 cup brown sugar
- ½ cup olive oil
- 2 eggs
- 1 cup plain yogurt
- 1 ½ teaspoon vanilla extract
- 3 oranges, divided
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Ricotta
- 1 cup ricotta
- 2 tablespoons whipping cream, optional
- 1 tablespoon honey
- ½ teaspoon vanilla extract
Directions
- Heat your oven to 350ºF and prepare a 9-inch cake pan by spraying it with non-stick cooking spray. Line the bottom of the pan with a round or parchment paper and set aside.
- In a large bowl, beat together the brown sugar, olive oil, and eggs until well combined. Stir in the yogurt and vanilla. Add the zest and juice of 1 orange and set aside.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Add the dry ingredients into the oil and sugar mixture and stir just until combined. Set the batter aside for 20 minutes to allow the cornmeal to hydrate.
- Meanwhile, peel and thinly slice the remaining 2 oranges. Lay the orange slices in a single layer across the bottom of the prepared pan. Pour over the rested batter and bake for 40 to 45 minutes or until the centre is springy and a toothpick inserted into the middle comes out clean. Allow the cake to cool for 15 minutes then turn the cake out onto a cooling rack to cool completely.
- When the cake is cool, whisk the ricotta, cream, if using, honey, and vanilla together until smooth and creamy.
- Slice the cake and serve with a spoonful of ricotta on the side.