1. Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan or pie plate with oil; cut a circle (measure pan) out of waxed paper, place on the bottom of the pan and brush with oil. (Do this step or it will stick to the pan)

2. In a large bowl, mix together the flour, cornmeal, baking powder, salt and orange zest. In a smaller bowl, mix together oil, eggs, 1 cup sugar, and the orange juice. Add to the flour mixture and fold in.

3. Pour batter into your pan; sprinkle with 1/3 cup of sugar – it will be thick. Don’t worry.

4. Bake for approx 35-40 minutes. Check to see if it’s done with a toothpick.

5. Cool for 20 minutes. Loosen by running a knife along edges. Put a plate upside-down on top of cake and invert cake. Invert again onto a wire rack. (The sugar should be on top) Allow to fully cool.