Sicilian Olive Oil Cake
- 3 eggs at room temperature
- 3/4 cup sugar
- 12/3 cups whole milk
- 1 cup extra virgin olive oil
- 2 Tablespoons lemon juice
- 2 teaspoons lemon zest
- 1½ cups flour, plus a little more for dusting the pan
- ½ cup cornmeal (coarse is better)
- ½ teaspoons each: baking powder and baking soda
- ¼ teaspoons salt
Seasoned cook: Zest the lemon first, then cut it for juicing. Bring cold eggs to room temperature quickly by placing whole eggs in a bowl of warm water.
- Preheat the oven to 350°. Coat a 9-inch round cake pan with oil, then sprinkle flour over it, tapping the bottom and sides until covered.
- In a bowl, whisk the eggs and sugar until blended well. Add milk, olive oil, lemon juice and zest. Stir well.
- In a separate bowl, whisk together the rest of the ingredients. Add the liquid mixture to the dry ingredients, stirring until blended. Take care not to overmix; allow lumps.
- Pour batter into the cake pan. Place in center rack of oven. Check after 40 minutes. Cake is done when a toothpick inserted into the middle comes back clean or with just a few crumbs. Remove from oven and let cool on a rack.
- Run a knife around the perimeter and invert onto a serving plate. Serve with fruit, lemon curd, or eat it plain.
Per serving: 240 calories, 4g protein, 22g carbohydrates (1g fiber), 15g fat (3g sat fat, 12g mono/poly), 113mg sodium