Orange Cornmeal Olive Oil Sheet Cake, Raspberry Layer

Steps

1. Make the filling first: in a small saucepan, stir together the raspberries, 30 g of the granulated sugar (the filling portion), the cornstarch and the lemon juice. Cook over medium heat, stirring and mashing lightly, until bubbling and thick, about 5 minutes. Spread on a plate and let cool for about 20 minutes.
2. Meanwhile, preheat the oven to 350°F (175°C). Brush a 9x13-inch pan with a little of the olive oil and line the bottom with parchment.
3. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda and salt.
4. In a large bowl, rub the lemon zest into the remaining 200 g of granulated sugar with your fingers until fragrant. Whisk in the eggs until pale, then the rest of the olive oil, the Greek yogurt, 100 g of the orange juice (the batter portion) and the vanilla until smooth.
5. Fold the flour mixture into the wet mixture just until no dry streaks remain.
6. Spread half of the batter in the pan. Dollop the cooled raspberry filling evenly over it, then spoon the remaining half of the batter on top and gently spread to cover, letting a few streaks of berry show.
7. Bake for 35 to 40 minutes, until golden and a toothpick in the cake (not the filling) comes out clean.
8. Cool the cake in the pan on a rack for at least 1 hour, until completely cool.
9. For the glaze, whisk the powdered sugar with the remaining 30 g of orange juice until smooth and pourable. Drizzle over the cooled cake, let set 10 minutes, then cut into 12 slices.