Steps
- 1
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- 2
In a large bowl, whisk together the fine cornmeal, almond flour, granulated sugar, baking powder, and salt until well combined.
- 3
In a separate medium bowl, beat the eggs lightly. Stir in the orange zest, fresh orange juice, and canola oil until fully incorporated.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined, making sure there are no large lumps.
- 5
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 6
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 7
Remove the cake from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- 8
Once cooled, dust the top with powdered sugar and garnish with additional orange zest if desired before serving.
Tips from the Chef
Use fine cornmeal (polenta) for a tender crumb rather than coarse for a gritty texture.
Make sure to zest the orange before juicing it to avoid losing the zest.
Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting.
This cake pairs well with a dollop of lactose-free whipped cream or a side of fresh low FODMAP berries.
Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 4 days.
Ingredients
- 1 cup fine cornmeal (polenta) (fine ground)
- 0.75 cup almond flour
- 0.75 cup granulated sugar
- 1 tsp baking powder (gluten-free)
- 0.25 tsp salt
- 3 whole large eggs
- 1 tbsp orange zest (freshly grated from about 1 medium orange)
- 0.5 cup freshly squeezed orange juice
- 0.25 cup canola oil
- 2 tbsp powdered sugar (for dusting)
Nutrition
(per serving)
Calories
288
Protein
6.2 g
Carbs
39.2 g
Fat
11.8 g