Sicilian Cake
An alternative to pound cake that uses cornmeal for a denser taste and olive oil instead of butter. Serve it with seasonal fruits or lemon curd.
Print Recipe
Serves:
16
Ingredients
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3 eggs at room temperature
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¾ cup sugar
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1⅔ cups whole milk
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1 cup extra virgin olive oil
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2 Tbsp lemon juice
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2 tsp lemon zest
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1½ cups flour, plus a little more for dusting the pan
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½ cup cornmeal (coarse is better)
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½ tsp each: baking powder and baking soda
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¼ tsp salt
Method
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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.
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In a bowl, whisk the eggs and sugar until blended well. Add milk, olive oil, lemon juice and zest. Stir well.
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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.
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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.
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Run a knife around the perimeter and invert onto a serving plate. Serve with fruit, lemon curd, or eat it plain. Mangia!