Adaptation of maialino’s olive oil cake
Cakes
I’ve always liked the texture of coarse-ground cornmeal so for this off-roading experiment, I substituted approximately approximately 125g of the flour with heirloom cornmeal. I also wanted to make the cake a bit fluffy so had wanted to replace half of the milk with ricotta but unfortunately could not find any locally so had to go with yogurt instead (this part didn’t work out as hoped). Other changes included: Cointreau instead of Grand Marnier (did not have on hand) and 1/3 cup less sugar (don’t like overly sweet desserts). I also made a “control” cake following original recipe (but still using Cointreau). SO GOOD! The cornmeal version was good but the original recipe was much more moist and that extra 1/3 cup sugar actually didn’t make the cake overly sweet. The additional baking time (see below re pan size) actually gave me extra crispy crust, which is always a bonus. (In the photos, the ugliful one with the dark lumpy crust is the “control” cake with minimal changes to the recipe.)
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