Orange Cornmeal Cake

Ingredients:

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 1/3 cup sugar
• 1/2 cup dry white wine (or orange juice)
• 1 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. salt
• finely grated zest of 1 orange
• orange segments, for serving (optional)

Directions:

1. Preheat oven to 375*F.  Brush bottom and sides of an 8 inch round cake pan with oil, line bottom with a round of wax or parchment paper, and brush with oil
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine (or orange juice) until smooth.  Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick).  Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
4. Cool in pan for 20 minutes.  Run a knife around edges of cake; invert cake gently onto a plate, and remove parchment paper.  Re-invert cake onto a rack to cool completely.  Serve with orange segments, if desired.