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International desserts for the Winter Olympics: Panama orange cornmeal cake

International Desserts for the Winter Olympics: Panama Orange Cornmeal Cake
International Desserts for the Winter Olympics: Panama Orange Cornmeal Cake
Chef Larry Edwards/Casa de Cuisine

As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts!

When it comes to international versions of pound cake, this beautiful version from Panama may very well be the best. It has all the richness you expect from a pound cake, yet the crumb (texture) is highlighted by cornmeal and the taste and color enhanced by freshly grated orange zest.

Ingredients needed to make Panama Orange Cornmeal Cake (makes 1 loaf):

  • ¾ cup butter
  • 1 cup sugar
  • 3 eggs, beaten
  • 6 egg yolks, beaten
  • 1 Tbs. vanilla
  • ½ tsp. almond extract
  • ¾ cup flour
  • ½ cup yellow cornmeal
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 Tbs. grated orange zest

Steps:

  1. Pre-heat oven to 375. Line the bottom of a 9x5 loaf pan with parchment paper and lightly oil the sides.
  2. In a large bowl beat the butter and sugar until fluffy. Beat in the eggs and egg yolks and keep beating for 10 minutes (yes, 10 minutes!)
  3. Stir in the vanilla and almond extract.
  4. In a medium bowl whisk together the flour, cornmeal, baking powder, salt and zest. Stir this mixture into the egg mixture until just combined.
  5. Pour the batter into the prepared pan.
  6. Place in oven and bake 45 minutes or until tester comes out clean.
  7. Let cool in pan 10 minutes before removing to a cooling rack.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.