This cake is gluten-free and crumbly.
Two 8 1/2 inch round cakes
1 pound corn meal (yellow)
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup light olive or sunflower oil, plus 2-3 Tbsp for the pan and to top the bread
2/3 cup sugar
1 cup golden raisins
Zest from 1 orange and 1 lemon
1 cup very warm water
1 1/2 cup orange juice
Syrup (recipe follows)
Lemon or orange liqueur (optional)
Pre heat the oven to 350F.
Mix all ingredients together, except the sesame seeds, stirring with a wooden spoon to make a thick batter like cooked polenta. Add a bit more water if needed. Line two 8 1/2 inch baking pans with parchment paper and oil the bottom and sides sprinkle with sesame seeds. Divide the dough between the pans and brush the surface with oil then sprinkle with sesame seeds. Bake in the pre-heated oven for about 45 minutes or more, until golden and a toothpick inserted in the center comes out clean.
ss As you take the cake out of the oven, prick with a toothpick and douse with luke-warm or cold syrup. Let stand in the pan 1-2 hours, and invert on a plate. If you like, sprinkle with lemon or orange liqueur just before serving.
Syrup
1 cup sugar –or ½ cup sugar and 3 tablespoons honey
1 cup orange juice or water
Peel from 1 orange or tangerine
Simmer for about 4 minutes, and let cool.
