Cornmeal cake is something I would say is elegance in simplicity, with orange glaze being icing on the cake! Just like an impeccable black dress it’s everything a girl would like for a party to shine. A simple cake without the whole layers and icing is perfect as an afternoon tea cake or a summer dessert or in my case breakfast, who doesn’t like cake for breakfast right?
Let me tell you I was very skeptical to make this with no flour and cornmeal in it, but the results were so good that I will start looking for different ways to incorporate cornmeal in baked goods. This cake is naturally gluten and dairy free. Use freshly squeezed orange juice or mandarin juice if you have those for a completely different flavor. I have added orange blossom water and liqueur to up the whole orange flavor but they can be skipped. For orange liqueur I have used Cointreau but you can use Triple Sec or Grand Marnier. What other baked goods you make using cornmeal? I would love to try my hands on some.
Adapted from Modern Jewish Cooking
- 96 grams/ 1 cup almond flour
- 150 grams/ 1 cup finely ground yellow cornmeal
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 eggs
- 130 grams/ 2/3 cup sugar
- 120 grams/ 1/2 cup vegetable oil
- Zest of 1 orange
- 60 grams/ 1/4 cup orange juice
- 1 tbsp orange blossom water
- 1 tsp vanilla extract
Glaze and topping
- 120 grams/ 1/2 cup orange juice
- 1 tablespoon orange blossom water
- 1 tablespoon orange liqueur
- 3 tablespoons honey
- 3 tablespoons pistachio, chopped and lightly toasted
- Preheat oven to 350°F. Spray a 8 or 9 inch round cake pan with nonstick spray.
- Sift together almond flour, cornmeal, baking powder and salt, set aside.
- Whisk together eggs, sugar, oil, zest, juice, orange blossom water and extract until just combined. Slowly add the flour mix and whisk only until just combined. Set aside for 20 minutes.
- Pour the mix into prepared tin. Bake for 30 to 35 minutes, until skewer comes out clean. Remove from oven and set on a wire rack to cool.
- While the cake is cooling, combine orange juice and honey for glaze in a small sauce pan and simmer for 5 minutes, it will thicken slightly. Stir in orange blossom water and liqueur.
- Poke holes in cake using toothpick, ½ inch apart. Using a pastry brush to slowly brush glaze over cake. Don’t rush the process as it will make the cake soggy. Cool completely. Top with toasted pistachios. Slice and serve.