Jalapeno Olive Oil Cornmeal Cake Try our stylish Olive Oil Jalepeno Cornmeal Cake for your next dinner party. This beautiful cake is topped with a lemon-honey syrup and garnished with candied lemon slices. It's a culinary masterpiece you won't want to miss. 10 Servings 0 peopleloved this print Ingredients Directions Ingredients Cake 2 cups vanilla Greek yogurt (sweetened) 1 1/2 cups light brown sugar,, packed 1/2 cup Bertolli® Olive Oil Extra Light Taste 3 large eggs, at room temperature 2 cups all-purpose flour 1 cup yellow cornmeal 3 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 jalapeno pepper,, seeded and finely minced lemon honey syrup candied lemon and jalapeno (for garnish) Bertolli® Olive Oil Spray Extra Light Taste Lemon-Honey Syrup 1/2 cup butter 1/2 cup water 1/2 cup lemon juice 1 cup sugar 1/2 cup honey Pinch of salt Candied Lemon and Jalepeno Slices (Optional) 1 cup sugar 2 tbsp fresh lemon juice 1/2 cup water 1 lemon,, sliced thinly Directions Cake Step 1: Spray a 10-cup capacity Bundt pan with Bertolli® Extra Light Tasting Olive Oil Spray and flour pan. Step 2: In a large bowl, combine the yogurt, brown sugar, olive oil and eggs. Whisk together until well combined. Step 3: In the bowl of a standing mixer, whisk together the flour, cornmeal, baking powder, baking soda and salt. With the mixer on low speed, add the wet ingredients to the dry ingredients and stir until just combined. Scrape down the mixing bowl and mix again briefly. Step 4: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick tester comes out clean. Step 5: Turn the cake out onto a wire rack after the pan is cool enough to handle (about 10 minutes). Step 6: After the cake cools completely, return it to the Bundt pan and level the bottom of the cake with a serrated knife. Lemon-Honey Syrup Step 1: Place the butter, water, lemon juice and sugar in a medium saucepan. Step 2: Cook over medium heat until the sugar is dissolved and the mixture is steaming. Remove from heat and stir in the honey and pinch of salt. Step 3: Pour about half of the mixture over the bottoms and sides of the cake. Let stand until the moisture is absorbed. Step 4: Turn cake upright on a serving plate or cake stand with a lip and brush remaining syrup over the top of the cake until well saturated (you may not have to use all of the syrup). Candied Lemon and Jalapeno Slices (Optional) Step 1: Stir together sugar, lemon juice, and water in a medium saucepan over medium heat until sugar is dissolved. Step 2: Add lemon and pepper slices, and simmer gently, keeping slices in a single layer and turning occasionally, 10 to 12 minutes or until slightly translucent and rinds are softened. Remove from heat. Step 3: Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Use as a garnish for Olive Oil Jalapeno Cornmeal Cake. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Alfredo Florentine Lasagna Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
