Orange and cornmeal, love ’em both and tasted way too delicious…
Hmm, sigh, pheww…I use these words or expressions or verbs or whatever it’s called a lot these days. I’ve started writing my research thesis, for the past few days I had been really exhausted of thinking and sorting all my work together. Basically, it’s a heck a lot of work, reading all the previous and recent research papers, writing about all the two years of my work in such a way that the people who judge my work have to get the feel that I did something interesting and worthy. So the bottom line is they shouldn’t be dozing off while reading my thesis. Well, I guess everyone gets this feeling while starting to do a new thing…starting seems lil difficult, once you start thinking and breathing it, you’ll fall into the right track and eventually will feel remarkable about whatever you have done…Today, I feel much better, I kinda started to fall into the right track of writing, hopefully I can nail it…Fingers crossed!
Here is a simple and delicious orange cornmeal cake that I had made last month. I loved the combination of orange and cornmeal. Cornmeal made this cake lil crunchy and the texture was really good. I got this recipe from Martha Stewart website. I made this with gluten free flour, so had to add Xanthan gum to the flour. Even with the gluten free flour, this cake came out great…This cake can be served as an evening snack, for breakfast or for brunch…
Orange Cornmeal Cake
Ingredients
- Olive oil- 1/2 cup
- Eggs- 2 large, at room temperature
- Sugar- 1 cup
- Orange juice- 1/2 cup
- All-purpose flour, spooned and leveled or Gluten free flour- 1 1/4 cups
- Yellow cornmeal- 1/2 cup
- Baking powder- 2 teaspoons
- Salt- 1 teaspoon
- Finely grated zest of 1 orange
- Orange segments, for serving
- Sugar- 1/3 cup for topping the cake batter (optional)
- Preheat the oven to 375 F.
- Grease an 8-inch round cake pan with oil or butter and line the bottom of the pan with a round parchment paper, and brush the paper with little oil.
- In a large bowl, combine together oil, eggs, 1 cup sugar, and orange juice until smooth using an electric hand mixer.
- Add all purpose flour, cornmeal, baking powder, salt, and orange zest to the wet ingredients.
- Using an electric hand mixer, combine them. Don’t over mix it.
- Pour the batter into the prepared pan.
- Sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). This is just optional.
- Bake for 35 to 40 minutes or till a fork inserted into the center of the cake comes out clean.
- Let cool down in the pan for 15 minutes.
- Run a knife around the edge of the cake; invert cake gently onto a plate, and remove parchment paper.
- Reinvert the cake onto a rack to cool completely.
- Serve with orange segments, if desired.
- While serving, you could even drizzle the cake with honey or strawberry syrup or any of your favorite syrups.
Tips:
- If using gluten free all purpose flour, add 1/2 teaspoon of Xanthan gum to 1 cup of gluten free flour.
- Xanthan gum is used to bind or thicken gluten-free ingredients.
- You can ignore topping the cake batter with sugar.
- Olive oil- ½ cup
- Eggs- 2 large, at room temperature
- Sugar- 1 cup
- Orange juice- ½ cup
- All-purpose flour, spooned and leveled or Gluten free flour- 1¼ cups
- Yellow cornmeal- ½ cup
- Baking powder- 2 teaspoons
- Salt- 1 teaspoon
- Finely grated zest of 1 orange
- Orange segments, for serving
- Sugar- ⅓ cup for topping the cake batter (optional)
- Preheat oven to 375 F.
- Grease an 8-inch round cake pan with oil or butter and line the bottom of the pan with a round parchment paper, and brush the paper with little oil.
- In a large bowl, combine together oil, eggs, 1 cup sugar, and orange juice until smooth using an electric hand mixer.
- Add all purpose flour, cornmeal, baking powder, salt, and orange zest to the wet ingredients.
- Using an electric hand mixer, combine them. Don't over mix it.
- Pour the batter into the prepared pan.
- Sprinkle top evenly with remaining ⅓ cup sugar (topping will be thick). This is just optional.
- Bake for 35 to 40 minutes or till a fork inserted into the center of the cake comes out clean.
- Let cool down in the pan for 15 minutes.
- Run a knife around the edge of the cake; invert cake gently onto a plate, and remove parchment paper.
- Reinvert the cake onto a rack to cool completely.
- Serve with orange segments, if desired.
- While serving, you could even drizzle the cake with honey or strawberry syrup or any of your favorite syrups.
•Xanthan gum is used to bind or thicken gluten-free ingredients.
•You can ignore topping the cake batter with sugar.
