Ingredients
½cupolive oil
2large eggs
1cupsugar
½cupdry white wine
1¼cupsall purpose flour
½cupyellow cornmeal
2tspbaking powder
1tspsalt
1orange zest,finely grated
orange segments
Preparation
Preheat oven to 375 degrees 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 paper with oil.
In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
Pour batter into prepared pan; sprinkle top evenly with remaining 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. This will take about 35 to 40 minutes.
Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.
