Cornmeal and ground almonds give this cake is structure and great texture without the use of wheat flour.  Soaking the cornmeal in hot milk plumps it up, so there isn’t a coarseness you might find in a traditional cornmeal-based cake.


  • Cake

  • 1 cup 250 mL milk

  • ½ cup 115 g  unsalted butter

  • 1 cup  165 g  cornmeal

  • 1 cup  200 g  granulated sugar (caster sugar)

  • 4 large eggs, at room temperature

  • 2 tsp 10 mL  finely grated blood orange zest

  • 1 cup 100 g  ground almonds

  • 2 tsp  10 mL  baking powder (gluten free, if needed)

  • ¼ tsp  1 mL  salt

  • pinch    ground cinnamon

  • Syrup

  • ½ cup 125 mL blood orange juices (about 2 oranges)

  • ½ cup 100 g granulated sugar (caster sugar)


  • 1.

    Preheat the oven to 350 ?F (180 ?C) and grease a 9-inch (23 cm) springform pan.

  • 2.

    Heat the milk and butter until the butter has melted and pour this over the cornmeal in a large mixing bowl, whisking while adding (it will thicken up quickly.) Whisk in the sugar and add the eggs one at a time, whisking after each addition.  Stir in the zest.

  • 3.

    In a separate bowl, stir the ground almond with the baking powder, salt & cinnamon and add this to the batter, stirring until blended.  Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. 

  • 4.

    To make the syrup, bring the blood orange juice and sugar to a full boil.  While the cake is still hot from the oven, poke holes in it with a skewer and then spoon the syrup over the cake (it will soak in quickly).  Allow the cake to cool to room temperature before serving.

  • 5.

    The cake will keep, well-wrapped, at room temperature for 3 days.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 405kj
  • Fat Total 21g
  • Saturated Fat 10g
  • Protein 5g
  • Carbohydrate 49g
  • Sugar 36g
  • Sodium 290mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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