Moist Orange Cornmeal Cake
A wonderfully soft and fragrant cake that pairs the rustic texture of cornmeal with the bright citrus punch of fresh orange juice. Made entirely in a blender in just minutes, it's a fuss-free bake that delivers every time. Enjoy it warm from the oven or at room temperature with a cup of tea.
🛒 Ingredients
8 servings
- 200 ml (¾ cup) fresh-squeezed orange juice
- 150 g (1 cup) fine cornmeal
- 150 g (1¼ cups) all-purpose flour
- 3 large eggs
- 150 ml (⅔ cup) vegetable oil
- 200 g (1 cup) granulated sugar
- 1 pinch of salt
- 1 tablespoon baking powder
- Zest of 1 orange (optional)
- Butter and flour to grease the pan
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) bundt or ring pan.
- 2
Add all ingredients (except butter and flour for the pan) to a blender. Blend for 1–2 minutes until completely smooth and creamy.
- 3
Pour the batter into the prepared pan and bake for 30–35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- 4
Let the cake rest in the pan for 10 minutes, then unmold onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
Add the zest of one orange to the blender for an extra citrus boost. Swap vegetable oil for melted butter for a richer, more tender crumb. Keeps well for up to 3 days in an airtight container at room temperature.
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Same category — Desserts
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