Honey and Orange Cornmeal Cake

This corn meal cake is healthier for you and super easy to put together.

Corn meal cake from eat good 4 life

Today I made this magnificent and simple cake. I have only baked with corn meal once, last week to be exact. I used it for the cornbread recipe. I had quite a bit leftover so I wanted to find ways to use some of it and this cake was a perfect example to use some.

I didn’t know I was going to like this cake so much but I did. The cornmeal gave it a nice texture, it kind of reminded me of the texture of some muffins I use to have as a child in Spain :-)

Not only I was pleasantly surprise about the result but I think this is another favorite cake that I am going to have to put in my baking menu regularly.

I think you can get creative and add some variations to the cake as well. I am thinking that next time I am going to use 1/2 cup of honey and 1/2 cup of sugar instead of the 1 cup of sugar to make it a bit more nutritious :-)

Anyhow, this cake will not disappoint so I hope you go ahead and try it.

Enjoy!!

Left picture depicts the cake just after taking it out of the oven. Right one cooling down :-) Notice the nice sugar crust on top, delicious!!

Corn meal cake

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Honey and Orange Cornmeal Cake

Miryam's original recipe

Yield: 8 servings

Ingredients:

1/2 cup olive oil, coconut oil will also work
2 eggs
1/4 cup honey, you can use all 3/4 cup honey instead of the sugar
1/2 cup unrefined sugar, plus 2-3 tablespoons to sprinkle the top of the cake
1/2 cup orange juice, plus 2-3 tablespoons
1 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons aluminum free baking powder
Zest 1 organic orange
2 teaspoons orange extract, optional, but it made a huge difference

Directions:

Preheat oven to 350 F degrees. Grease and flour a 9 inch springform pan (for a taller cake use an 8 inch).

In a large mixing bowl, whisk together oil, honey, eggs, sugar, extract and orange juice. Add flour, cornmeal, baking powder, and orange zest and combine.

Pour batter into prepared pan and sprinkle the top with remaining 2 tablespoons of sugar.

Bake until cake begins to pull away from sides of pan or a tester comes out clean, 35 to 40 minutes. I baked mine for 40.

Cool the cake in the pan for about 20-30 minutes before putting on a plate. Serve with orange segments, chocolate sauce, ice cream etc

Nutrition facts calculated based on the recipe giving 8 servings.

9 comments

  1. Plain and simple! I like your work!

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  2. simple and divine! i love this! i had bookmarked a bunch of recipes to get back and comment on post vacation and this was one i knew i needed to share some love on. thanks for sharing :)
    -meg
    @ http://clutzycooking.blogspot.com

  3. I love your blog! Want to try everything!

  4. I have never tried cornmeal. I better go out and buy me some. This looks absolutely delicious!

  5. I like this very much.

  6. This sounds amazing! I wonder how it would be with meyer lemons…might need to try it!

  7. Is there a way to substitute a gluten free flour for the whole wheat flour?

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