A gorgeous young woman from Spain got a job at Moosewood a few years ago. Pilar Molina quickly impressed us with her bubbly enthusiasm, her cheerful work ethic, and her knowledge of European cuisines. She really distinguished herself when she began making sophisticated Mediterranean-style desserts for the restaurant. Soon, customers were saying, “Mmmm, delicious. Did Pili make this?”
Drizzled with a fragrant orange syrup and laden with toasted pistachios and that certain distinctive something that fruity extra-virgin olive oil gives a sweet pastry, this Spanish-style cake is dense and moist with a rustic look and “grown-up” appeal. It’s simple to put together and is great for a last-minute dinner party.
Yields one 9-inch round cake
Serves 6 to 8
Prep time: 30 minutes
Baking time: 45 minutes
¾ cup extra-virgin olive oil, plus more for the pan
1 cup sugar
3 large eggs
1 tablespoon finely grated orange zest
½ cup fresh orange juice
1½ cups unbleached white all-purpose flour
½ cup cornmeal
½ teaspoon salt
2 teaspoons baking powder
¾ cup coarsely chopped toasted pistachios
2 teaspoons finely grated orange zest
¼ cup fresh orange juice
¼ cup sugar
Preheat the oven to 350°F. Cut a piece of parchment paper to fit the bottom of a 9-inch cake pan. Lightly oil the bottom and the sides of the pan before putting in the parchment paper. Oil the top of the parchment paper as well.
In a large bowl, thoroughly beat together the olive oil and sugar. Add the eggs one at a time and beat after each addition. Beat in the orange zest and orange juice.
In a separate bowl, sift together the flour, cornmeal, salt, and baking powder. Add to the wet ingredients and stir until just blended. Stir in the pistachios.
Pour the batter into the prepared pan. Bake until the top is set and the sides begin to separate from the pan, about 45 minutes.
While the cake is baking, make the syrup: Put the orange zest, orange juice, and sugar in a small saucepan. Cook on low heat until the sugar has dissolved. Set aside.
When the cake is done, put the pan on a wire rack and cool for 10 minutes. Remove the cake from the pan and remove and discard the parchment paper. Put the cake back on the wire rack and place a serving plate or baking sheet beneath the cooling rack, to catch any excess syrup. Poke small holes here and there in the cake with a sharp thin knife or a thin skewer. Drizzle the syrup evenly over the cake. Serve warm or at room temperature.
In place of pistachios, use coarsely chopped toasted almonds or hazelnuts.
This cake is a lovely dessert after Summer Stir-Fry with Halloumi Cheese or Bitter Greens Lasagna.