Olive Oil Cornmeal Cake

I just opened up a can of olive oil that Todd's parents brought from Spain and this is the first thing I made with it. This cake is super-easy, not too sweet and kind of sophisticated. I almost threw a little fresh thyme in the batter; I think some kind of herb would make it even more of a grown-up dessert (not to say that my kid didn't like it). I found the recipe on Simply Recipes (she got it from Everyday Food). I did not add the sugar topping. August helped me make it and we had a really good time cracking eggs and stirring it up. No yelling this time.

First you whisk 1/2 cup olive oil with 2 eggs, 1/2 cup orange juice and a cup of sugar. Mix in 1 1/4 cups flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt and the zest of 1 orange. I baked it in a greased 8-inch springform pan (just because that's the only pan of that size I have) in a 375 degree oven for 45 minutes. I had checked it after 40, and it sunk in the middle at that point (I think because I took it out of the oven to test it). I actually liked the sunk-in part the best, because it was a little more dense, but the whole cake was good, crunchy but moist, subtly flavored with the oil and orange.