Orange Cornmeal Cake

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If you don’t have superfine sugar in your pantry, don’t worry. Simply place regular granulated sugar into your blender or food processor and let it run at high speed for a minute or so.

Servings:

Approx. Prep Time:

15 min.

Approx. Cook Time:

40 min.

Ingredients

3/4 cup Yellow Plain Corn Meal

1 cup unsalter butter, softened

1 cup superfine sugar

2 naval 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

Directions:

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.