From the Midwest

From The Midwest

From The Midwest
North Carolina,
September 29
Never Give Up! Never Doubt Goodness and that Includes YOU!
Former English teacher-artist from the Midwest and just another statistic of "The Great Recession." Life goes on . . .


MARCH 13, 2012 8:48AM

Citrus Olive Oil Cake with Amaretto (Foodie Tuesday)

Rate: 2 Flag

(First of all, I want to thank the more than 17,000 visitors to my post about STANDING BROOMS. I'd love to see all 17,000 brooms standing at once!)






really like this cake! I've had the recipe forever and don't even remember where I got it. But ever since I saw an olive oil cake on 101 I was intrigued.



Did someone say a SUNNY recipe? I love European butter for cooking.

It's not as oily and the cows are grass-fed.



But, honestly, I made this with trepidation. I shy away from breads and cakes with a ton of oil because, well, that's usually what they end up tasting like. But the citrus and the liquor cut down on the "greasiness" here. I also subbed some of the olive oil with melted butter to give an added richness. And I added lemon zest. Be sure to use a quality extra-virgin olive oil, one that is fruity if possible. I used Colavita.


To me, this is an "adult cake." It's not overly sweet and has a mature, moist crumb. The citrus lingers on the palate and the Amaretto is a subtle blend. The edges have a nice crust that works well with the stone-ground corn meal. This cake is even better the following day after the flavors have been allowed to mingle. These would be killer muffins. 


The batter is very thin and I had to go back to the recipe to make sure I hadn't added too much milk. In the oven, it had a beautiful rise. I baked mine in a convection oven at 340 F degrees for about 45 minutes. Be sure to use parchment on the bottom of the pan.



  • 3 large eggs
  • 1 cup granulated sugar
  • 1 1/2 cups whole milk
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup butter, melted
  • 1/4 cup amaretto liqueur
  • 1 tablespoon, packed, citrus zest from one orange and one lemon
  • 1 1/2 cups all-purpose flour
  • 1/2 cup coarse-ground cornmeal (I used Red Mill stone ground)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Dash of salt



Heat oven to 350 F degrees. Spray/butter/grease a 9-inch cake pan. Cut a round of parchment paper to fit in the bottom. Place in bottom and spray/butter/grease that, too. 


In a medium bowl, stir the flour, cornmeal, baking powder and baking soda. Add the zest and, using your fingers, gently work it into the flour. 


In a large bowl beat eggs and sugar until light and sugar has dissolved. About 2 minutes. Add milk, olive oil, and amaretto. Blend.


Add dry ingredients to wet stirring/whisking just until blended. Batter will be thin. Some lumps are okay. Don't over mix.


Pour batter into prepared pan. Bake until top is brown and set and a toothpick inserted into center comes out clean, about 40-50 minutes. Remove from oven. Allow to rest 15-20 minutes. Run a knife around edge of pan to loosen. Turn onto rack then place another rack on bottom and flip so it is now right-side up. Allow to cool completely.


This cake has color and texture from the cornmeal.



When cake has cooled, dust with confectioners' sugar. Cut into wedges to serve.







Notes: The original recipe said to allow it cool completely in the pan before removing, but that always makes me a bit nervous. You could, of course, form handles from the parchment paper extending up and over the sides of the pan. Next time I might add a few drops of almond oil to boost its flavor. My orange was really big, so you may need two. Don't use the zest from an old orange--it's dry and bitter. And don't skip the Amaretto... you can buy small bottles fromt he liquor store for two bucks.


As always, more great recipes at my food blog:  Kitchen Bounty



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Type your comment below:
Scrumptious! Interesting tidbit about European butter/grass-fed cows.
Jane: I use the olive oil bottle for vases . . . .lol... I'll put several in a row with just a few flowers in each and it looks pretty cool.

Belinda: Thanks! And, yes, it was scrumptious!