Nothing seems to exude late summer more than this cake. The olive oil, almonds, and honey are a nod to Mediterranean flavors, while there is a pleasant crumbliness from the medium grind cornmeal. Fresh corn kernels studded throughout the loaf remind you of the bounty that summer harvests bring. I also broiled the cake for a few minutes because I wanted that extra-crunchy browned crust that a castiron pan would create.
I was inspired by the honey cornmeal olive oil cake from Cafe D’Avignon, pictured below. It was looking all alluring in its display case, but I wasn’t hungry for cake at the time and walked away empty-handed. Still, it lingered with me and I thought to recreate it.
Using the ratios from this Bakewell cake recipe as a jumping off point, my first attempt, pictured on the left, was underbaked, dense, and did not slice cleanly. I blamed my bake time, and the surfeit of corn kernels I used.
But the flavors were on-point. A bit of tweaking and a second attempt later, I present to you, a delectable ray of summer sunshine.
Honey Cornmeal Almond Olive Oil Cake
Makes one 8×4 loaf
- 1 egg
- 35g cornmeal
- 35g almond meal
- 70g good olive oil
- 70g honey
- 70g all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp almond extract (optional)
- 70g fresh or frozen corn kernels
- Preheat oven to 350 F.
- In a medium bowl, beat egg till no streaks of egg white remain.
- To the egg, add the cornmeal, almond meal, olive oil, honey, flour, baking powder, salt, almond extract if using, and mix until evenly distributed.
- Mix in corn kernels until evenly distributed.
- Pour batter into greased loaf pan. Using a spatula, flatten out the top of the batter.
- Bake for 35-40 minutes, or until top is browned, domed, and cracked, and toothpick inserted into the middle comes out clean.
- Turn off the oven, and broil the top of the cake for 3 minutes, or until a deep a golden brown.
- Remove loaf pan from oven. Immediately remove cake from loaf pan and set on a wire rack to cool.