Olive Oil Honey Cake
- Nonstick cooking spray
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons lemon zest
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup extra-virgin olive oil
- 1/2 cup honey
- 1/4 cup sour cream
- Honey Lemon Syrup, recipe follows
- Fresh berries ( blackberries and raspberries), for serving, optional
- Whipped cream, for serving, optional
- Honey Lemon Syrup:
- 1 cup honey
- Two 3-inch strips lemon zest
- Juice of 1 lemon
Preheat the oven to 350 degrees F and adjust the rack to the center of the oven. Spray a 9-inch cake pan generously with nonstick spray.
Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.
Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes. Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes. Add the dry ingredients in increments until blended. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate.
Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup. Serve with fresh berries and whipped cream and a little extra honey syrup.Honey Lemon Syrup:
Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.
Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using.
Recipe courtesy of Jamie Deen