Discover the secret to a perfectly moist and tender cake! Made with oil instead of butter, this cake stays soft for days and is a versatile base for fruits, spices, or nuts
2 eggs
2 egg yolks
1 cup of sugar
2/3 cup of La Quinta blood orange or lemon olive oil (see note below)
4 tablespoons amaretto
2/3 cup cornmeal (finely ground)
2/3 cup all-purpose flour
1/2 tsp of baking powder
1 tsp salt
Toasted pine nuts or sliced almonds
Directions
Place eggs and yolks into the bowl of a mixer. Whip at high speed until thick and pale
Add Sugar, still whipping until mixture has tripled in volume, about 2 minutes.
Pour in oil and amaretto, still whipping until incorporated.
Stir togethher cornmeal, flour salt and baking powder. Using a rubber spatula, fold into batter.
Scape batter into an oiled 10 in. Springform pan
Scatter nuts over batter
Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean
* Note * You can use half the amount of flavor olive oil with regular olive oil for a milder flavor.
