Fluffy Orange Cornmeal Cake
A wonderfully tender cake with a golden crust, bursting with fresh orange flavor and the subtle earthy texture of fine cornmeal. Made entirely in a blender, this Brazilian-inspired treat is moist, lightly sweet, and beautifully fragrant — an effortless crowd-pleaser for any occasion.
🛒 Ingredients
8 servings
- 1 cup (240 ml) fresh orange juice, strained and seed-free
- 1 cup (240 ml) neutral vegetable oil (sunflower or canola)
- 3 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- 1 cup (150 g) fine cornmeal or fine polenta
- 2/5 cup (90 g) all-purpose flour, sifted
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease and flour a 24 cm (10-inch) bundt or tube pan thoroughly and set aside.
- 2
Combine the eggs, orange juice, oil, and sugar in a blender. Process on medium speed for about 1 minute until the mixture is smooth and slightly frothy.
- 3
Add the cornmeal and sifted flour to the blender and blend for another 30 seconds until the batter is silky and completely lump-free.
- 4
Switch off the blender and gently fold in the baking powder with a spatula using light, upward strokes — do not blend again at this stage to keep the leavening active.
- 5
Pour the batter immediately into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes, then unmold onto a wire rack. Serve as-is or lightly dusted with powdered sugar.
💡 Chef's Tip
For a deep golden crust, bake uncovered throughout. For a paler, extra-moist result, tent loosely with foil after 25 minutes. This cake actually tastes better the next day as the orange aroma intensifies — if you can wait that long!
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