The corn and orange cake is a simple and tasty dessert. It is made with cornmeal, almonds, and orange. All simple ingredients easy to find and that we generally have in the pantry, allowing us to prepare this delicious naturally gluten-free cake. The cornmeal can be of various sizes, I chose a fine meal like fumetto, while if you prefer a more rustic texture, I recommend fioretto, slightly coarser. Other varieties are not recommended because a too coarse grind is not suitable for this type of cake.
Excellent as a dessert at the end of a meal accompanied by a delicious vanilla sauce. The corn and orange cake is very moist on the inside and buttery; alternatively, you can substitute the butter with 80% sunflower or rice oil to also make it a lactose-free dessert, in addition to being naturally gluten-free. If you love these moist and buttery desserts, I also recommend the lemon polenta cake and the corn and amaretti cake.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.3 oz sugar
- 3 eggs
- 7 oz butter
- 5.3 oz fine cornmeal (gluten-free)
- 4.2 oz almond flour (gluten-free)
- 0.3 oz gluten-free baking powder
- 1 pinch salt
- 1 orange
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking Pan
Steps
Whip the sugar with the butter, salt, and orange zest using an electric mixer at medium speed.
Once the mixture is fluffy, add one egg at a time while continuing to whip.
After the eggs are finished, add the cornmeal and almond flour, alternating with the orange juice.
Gently mix with a spatula.
Finally, add the baking powder.
Grease a 9-inch baking pan and pour in the mixture.
Bake at 338°F for about 40 minutes in a preheated static oven.
Do the toothpick test and if necessary continue for another 5 minutes.
Remove from the oven and let cool before removing from the pan.
Dust with powdered sugar only when the cake is cool.
ATTENTION: Consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
Store for up to 5-6 days in a cake container.
It is recommended to use untreated oranges.
Use the fine fumetto cornmeal for a smooth texture, whereas if you prefer a more rustic texture, opt for the fioretto, which is slightly coarser. Other varieties are not recommended because a too coarse grind is not suitable for this type of cake.
FAQ (Questions and Answers)
Can I make the corn and orange cake lactose-free as well?
Sure, you can substitute the butter with lactose-free butter, margarine in the same amounts, or with 80% sunflower or rice oil.
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