Orange Corn Meal Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Orange Cornmeal Cake
Moist and lightly sweet, this orange cake gets its perfect texture from our yellow plain corn meal.
- 3/4 cup House-Autry Yellow Plain Corn Meal
- 1 cup unsalted butter, softened
- 1 cup superfine sugar
- 2 navel oranges, zested & juiced
- 3 large eggs, beaten
- 1 1/4 cups almonds, finely ground
- 1 tsp orange extract
- 1 tsp baking powder
- 1/4 cup orange marmalade
Preheat oven to 350°F. Lightly grease and flour an 8-inch round deep cake pan.
Beat together butter and sugar until light and fluffy. Add orange zest, half the orange juice, eggs, ground almonds and orange extract. Sift in corn meal and baking powder; stir until evenly mixed. Spoon batter into prepared pan and bake for 35-40 minutes, or until just firm to the touch and golden brown. Cool in the pan for 20 minutes.
Turn cake out onto a wire rack and cool completely.
For topping: Place remaining orange juice and marmalade in a microwave-proof bowl. Heat on high for 20-30 seconds; stir and pour over cooled cake. Cut into wedges to serve.
Products used in this recipe:
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