It’s been one of those weeks. The weeks where you feel like you’re hanging on for dear life, one day hurtling toward the next, and then the next. Suddenly, it’s nearly Friday and you’ve barely caught your breath since Monday. Barely stopped to think. Barely said boo to your husband.
But so much of it has been good—the kind of good that’s completely out of the ordinary, in the best ways—so you can’t complain. Your sister-in-law got engaged. (!!!) Your sister came to town. (!!!) The sun has been out all week. (!!!) It’s been light out well before 7 a.m. and enough past 5 p.m. to make a difference. (!!!)
And also? It’s March. March!
But the quiet, normal moments have been missing. Leaving me out of sorts. Leaving me feeling like I miss the guy I sleep next to every night. Two ships, and all that.
So, it’s been nice to know this week that I’ve been sending him off to work each morning, whether he’s leaving the house after me or before me, with a slice of orange-rind-flecked, olive oil-spiked cornmeal cake. And, this week, that’s enough.
Blood Orange Cornmeal Cake
Adapted Slightly from Martha Stewart
1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup fresh-squeezed blood orange juice
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup coarse-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
Finely grated zest of 2 blood oranges
Preheat oven to 375 degrees. 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 juice 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 1/3 cup 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, 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.