...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)
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.