Coriander-Citrus Olive Oil Cake

1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom of the pan with parchment paper.

2. Toast coriander seeds in a small skillet over medium heat, shaking the pan regularly, until aromatic, about 3 minutes. Let cool, then grind the seeds to a fine powder.

3. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder and the ground coriander in a medium bowl. Whisk eggs, yogurt, honey, oil, preserved blood orange paste and vanilla in a large bowl until well combined. Slowly whisk the dry ingredients into the wet ingredients. Place the prepared springform pan on a baking sheet and pour the batter into it. Combine granulated sugar and orange zest and sprinkle on top of the batter.

4. Bake the cake until a tester inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Remove the cake from the pan and let cool on a wire rack. Dust with a little confectioners' sugar and additional orange zest and serve with whipped cream, if desired.

To make ahead:

Store airtight at room temperature for up to 2 days. Dust with confectioners' sugar and orange zest before serving.

Equipment:

9-inch springform pan; parchment paper

Tip:

Make your own preserved citrus paste with this recipe. If you don't want to preserve your own citrus, grab a jar of preserved lemons at the grocery store. Rinse the citrus to remove excess salt. Puree in a food processor or blender. Refrigerate the paste for up to 1 year.

Associated Recipe:

Preserved Citrus Paste