Does anyone else buy fruit as a dessert replacement, and then let it sit on the counter until it’s overripe? I can’t be the only offender. A long time ago I made this orange cornmeal cake from Everyday Food, and the orange-olive oil-cornmeal flavor was interesting but it was too greasy and the sugar topping was strange. The other day I wanted to use up some oranges I’d neglected, and decided to revisit the idea. What I came up was with a hybrid of the original recipe and a recipe for lemon bread I’d gotten from a blog. It turned out pretty tasty, with just the right amount of sweetness.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup olive oil (you want to use something mild, like you’d cook with, not the strongly-flavored stuff you use in salads)
3-4 oranges, zested and juiced: 1/2 cup orange juice plus 1 tablespoon; 1-2 tablespoons orange zest, grated
1 tablespoon powdered sugar
Preheat the oven to 350 degrees, and spray an 8x4x2 loaf pan. Sift the flours, cornmeal, baking powder and salt together. Cream together the egg, the sugar, juice, and oil. Add dry ingredients and orange zest, fold together, and pour into the loaf pan. Bake 30-40 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes in the pan while mixing the powdered sugar and the reserved orange juice together. Brush the mixture over the top of the loaf. Cool on a rack and serve.