Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together the fine cornmeal, almond flour, granulated sugar, baking powder, and salt until well combined.

3. 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. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined, making sure there are no large lumps.

5. 5

   Pour the batter into the prepared cake pan and smooth the top with a spatula.

6. 6

   Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

7. 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. 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.