Friday, June 4, 2010

Olive Oil Cake Smackdown Part III: Olive Oil Cake by someone in North Dakota

Going up against the likes of esteemed chefs Cat Cora and Mario Batali for my Eat My Blog's Olive Oil Cake entry is


...someone from North Dakota


When I found Kate Ramos's recipe for Olive Oil Cake on chow.com, question marks accrued.


Who is she?


I did a little more research thinking Kate Ramos must some epic blogger like Smitten Kitchen but alas, the confessed "Cook, Writer, and Baby Hugger," representing for Valley City, North Dakota is writer of the humble blog Hola Jalapeño (and coincidentally former San Francisco Food editor and previous editor at chow.com, but for the sake of this post she is officially someone from North Dakota). In this day in age with food bloggers have god-like follower ship on twittter, I wasn't sure if this "mindlesscooking" persona with a whopping 63 followers on twitter (me being the latest) was really her.  


But it had to be


Her recipe was straightforward yet intriguing with the addition of crunchy cornmeal and amaretto liquor. The cake turned out to be perfectly moist, having great texture and lovely tones of olive oil. Yummy all the way around. I will announce of the winner of my smackdown contest next week. Stay tuned!



Olive Oil Cake
(Recipe adapted from chow.com)

Ingredients 

3 large eggs
1 1/2 sugar
1 1/2 cup whole milk
1 cup good quality extra virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 Tbsp orange zest
1 1/2 cups AP flour
1/2 course cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
powdered sugar, for garnish 

  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.

  • In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.

  • In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).

  • Pour batter into the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely.

  • When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve.

9 comments:

Diana said...

Even though I already know the results, I'm still waiting with bated breath for the announcement!!! Mmm cake.... mmmm eat my blog...

Peter M said...

The result of the cake looks positive, glad you liked. Got any left for coffee time?

Rosa's Yummy Yums said...

It looks fabulous! Can I have a slice, please!

Cheers,

Rosa

Anna A. said...

Diana - yup :) Hhehe can't wait! Oh the suspense!

Peter - perfect for post siesta me elleniko!

Rosa - one slice coming right up!

sophia said...

Mmm I love the sound of that cake...esp with cornmeal in there? crumbly and gritty!

Anna A. said...

Sophia - this cake is bomb! I love the cornmeal too!

Gastronomer said...

You tease! Can't wait to taste the winning recipe!

Anna A. said...

Cathy - Can't wait for you to try it!

Anonymous said...

The wealth of the mind is the only wealth.

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