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

PrintPrint

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.

Related Posts

21 comments

  1. 4 Ingredients. Chocolate. Cookies. Almond Butter.

    You’ve just hit the nail on the head with a winning recipe! Thanks Miryam!

  2. We make something similar to this called “raggedy robins” in our house. I say we, but I mean my husband who isn’t a baker by any means, so this recipe is right up his alley. Thanks for the change up!

  3. I love recipes that calls for small amount of ingredients!! This looks fabulous, my dear ;-)

  4. Hi Miryam.

    Is there an alternative for coconut oil? I plan on doing this on weekend. The pictures itself taste yummy.

  5. Thanks. They are so delicious. I make them for my daughter and she doesn’t like almond butter but she live the cookies. I also make them in my job at the fire station; at the beginning the guys gave me so a hard time, they told is not way they will taste that. When they were done, they were gone in a short time. Love them.

  6. Hi Miryam.
    Is there an alternative for coconut oil? 
    i Cant found in Argentina You can use coconut milk or coconut cream and if you are not dairy free heavy cream. I hope this helps!

    • If you can’t find coconut oil you can use butter, coconut oil and coconut cream as well as heavy cream won’t work. You need the oil to be ale to solidify for the cookies to work. I hope this helps!

  7. Yum! Love the ingredients and simplicity, I think I’ll definitely add coconut too. Well, I pretty much have my weekend planned out now ;) Thanks for sharing!

  8. Hi, these cookies were yummy. Mine were a little sloppy. Wondering if I should have measured the coconut oil 1/3 cup in meltrd form instead measuring a solid? Advice appreciated.

    • I don’t think that would matter, perhaps adding a tad bit more rolled oats would help out? I have to make this recipe again soon so I will be watching the coconut oil amt and see if 1/3 cup is good enough. Sorry they didn’t turn out as expected!

  9. They sound and look so good! Do you think they would work as a peanut butter option? I’m craving a lot of that with chocolate at the moment :-)

  10. They look so good!!! Love baking but sometimes no bake sounds so easy and fun…. need to try these with peanut butter (my fetish!!). Can I substitute butter for the coconut oil?

  11. What is nut-free substitute for the almond butter? Could I use really dark chocolate and honey instead? Extra coconut oil?

  12. How do you store them and how long do they last? Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *