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Flourless Blood Orange Syrup Cake

Prep Time
20 min
Cook Time
45 min
Yields
12 servings

Cornmeal and ground almonds give this cake its 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.

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ingredients

Cake

1
cup milk
½
cup unsalted butter
1
cup cornmeal
1
cup granulated sugar
4
large eggs, at room temperature
2
tsp blood orange zest, finely grated
1
cup ground almonds
2
tsp baking powder (gluten free, if needed)
¼
tsp salt
1
pinch ground cinnamon

Syrup

½
cup blood orange juices (about 2 oranges)
½
cup granulated sugar
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directions

Step 1

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

Step 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.

Step 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.

Step 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.

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

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