The corn and orange cake is a simple and tasty dessert. It is prepared with corn flour, almonds, and orange. All simple ingredients that are easy to find and that we generally have in our pantry, allowing us to prepare this delicious naturally gluten-free cake. Corn flour can vary in size, I chose a fine flour like the fumetto, while if you prefer a more rustic texture, I recommend the fioretto, which is slightly coarser. Other varieties are not recommended because the grain is too coarse and 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 inside and buttery; alternatively, you can replace the butter with 80% sunflower or rice oil to also obtain a lactose-free dessert. Furthermore, it is naturally gluten-free. If you are a fan of these moist and buttery cakes, 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: Fall, Winter
Ingredients
- 5/8 cup sugar
- 3 eggs
- 7 oz butter
- 1 1/4 cup fine corn flour (gluten-free)
- 1 1/4 cup almond flour (gluten-free)
- 1 1/2 tsp baking powder (gluten-free)
- 1 orange
Tools
- 1 Bowl
- 1 Mixer
- 1 Pan
Steps
Beat the sugar with the butter using an electric mixer at medium speed.
When the mixture is frothy, add the orange zest and one egg at a time, continuing to beat.
Once the eggs are done, add the corn flour with the almond flour, alternating with the orange juice.
Finally, add the baking powder.
Grease a 9-inch pan and pour the mixture.
Bake at 340°F for about 40 minutes in a preheated static oven.
Perform the toothpick test and if necessary, continue for another 5 minutes.
Remove from the oven and let cool before unmolding.
Dust with powdered sugar only when the cake is cold.
WARNING: consult the Italian Celiac Association’s manual and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
It can be stored for up to 5-6 days in a cake container.
It is recommended to use untreated oranges.
It is recommended to use fumetto corn flour with a fine consistency, while if you prefer a more rustic texture, the fioretto, which is slightly coarser. Other varieties are not recommended because the grain is too coarse and 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 replace the butter with lactose-free butter, the same amount of margarine or with 80% sunflower or rice oil.
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