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I’ve seldom met a cake I didn’t like, so it’s hard to pick a favorite, but if I absolutely had to, this olive oil cornmeal cake would be it. I’ve long preferred olive oil cakes for their wonderfully tender crumb and depth of flavor, and that goes doubly so for the toothsome texture of this cornmeal-flecked version.

On top of its lovely texture, this cake has a delightful flavor — suffused with the sweetness of freshly squeezed blood orange juice and fragrant bits of zest that edge toward bitter in the best way possible.

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