Honey Cornmeal Almond Olive Oil Cake

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.

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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

Ingredients

• 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

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, beat egg till no streaks of egg white remain.
3. To the egg, add the cornmeal, almond meal, olive oil, honey, flour, baking powder, salt, almond extract if using, and mix until evenly distributed.
4. Mix in corn kernels until evenly distributed.
5. Pour batter into greased loaf pan. Using a spatula, flatten out the top of the batter.
6. Bake for 35-40 minutes, or until top is browned, domed, and cracked, and toothpick inserted into the middle comes out clean.
7. Turn off the oven, and broil the top of the cake for 3 minutes, or until a deep a golden brown.
8. Remove loaf pan from oven. Immediately remove cake from loaf pan and set on a wire rack to cool.