Serve up this cornmeal cake with spicy olive oil, zesty orange, and sweet corn for the perfect autumn dish!
1 cup all purpose flour
½ cup finely chopped pistachios
1 cup cornmeal
½ tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
¾ cup Graza olive oil
½ cup cane sugar
½ cup plain Greek yogourt, 2%
3 large eggs
1 teaspoon vanilla
1 ½ tablespoon orange zest
Preheat the oven to 325 degrees Fahrenheit. Generously grease a round cake pan with oil.
In a medium bowl, whisk together the flour, pistachios, cornmeal, baking powder, baking soda, and salt.
In a separate bowl, combine the olive oil, sugar, yogourt, eggs, vanilla, and orange zest until smooth.
Pour the wet ingredients into the dry, and mix until just combined.
Transfer to the pan, and bake for 42-47 minutes, or until set.
Top with whipped cream and a drizzle of olive oil.
Header image photograph captured by Micah Siva.
Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. Through her personal blog, Nosh with Micah, she shares Jewish-inspired, plant-forward recipes. Micah recently authored a children’s book, 1, 2, 3, Nosh with Me that is now available for sale.