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
½ cup blood orange juices (about 2 oranges)
½ cup granulated sugar
1. Preheat the oven to 350 °F (180 °C) and grease a 9-inch 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.
1. 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.