Preheat the oven to 350 degrees F. Grease two 9 inch case pans and line the bottom
with parchment paper.
Cut off the ends of the oranges and throw those pieces away. Cut the oranges into
chunks, place in a food processor and puree until fairly smooth, but with some
texture left. Add the olive oil to the pureed oranges and blend together.
In a large bowl, mix together the flour, baking powder, baking soda, cornmeal and
In a small bowl, beat the eggs until light and fluffy. Add the sugar and mix together.
Add half of the egg mixture and half of the orange mixture to the flour. Stir until just
combined, there will be streaks of flour in the batter at this point. Add the second
half of the egg mixture and the second half of the orange mixture. Stir until just
combined – this time, there should be no streaks of flour left. Be careful not to over-
mix the batter.
Pour the batter into your prepared pans. Bake for 25 to 30 minutes, until the tops of
the cakes are golden and a cake tester comes out clean. Don’t over-bake the cake. It’s
best to check it even before the 25 minutes are up.
Remove from the oven and cool the cakes in their pans for 30 minutes. Turn the
cakes out onto racks to cool completely.