Prep time
Cook time
Total time
Cornmeal, almond and orange cake (recipe also in English on OPSD blog). This delicious Cornmeal, almond and orange cake is rich in taste, soft and fragrant, perfect with tea on cold winter days. Try it now!
  • 2 organic oranges
  • 200 g of caster sugar
  • 6 large eggs
  • 200 g of almond flour
  • 50 g of cornmeal “Fumetto” (superfine)
  • 25 g of potato starch (or cornflour)
  • 2 teaspoons of gluten free baking powder
  • flaked almonds
  1. Peel the oranges and cut them into thick slices.
  2. Put them in a plate, add a tablespoon of water and microwave at full power for about 5 minutes.
  3. Take the oranges out of the microwave, place them on kitchen towel and allow them to cool completely.
  4. Remove possible seeds and, with the help of a mixer, purée them. If you prefer a superfine purée, you can sift it in a small colander.
  5. Preheat the oven to 160°C.
  6. Line a spring-release tin (Ø 21 cm) with baking paper, greased with oil or butter. Remember to leave the baking paper somewhat higher than the edges of the tin because, during the baking, the cake will reach the edges but when you take it out of the oven, it will lower in the middle.
  7. In a large bowl, with an electric hand mixer, beat the sugar and the eggs until you have a light and fluffy mixture.
  8. Add the orange purée, the flours, the potato starch and the baking powder stirring well with a wooden spoon until combined.
  9. Pour the cake mixture into the tin and bake for 40 minutes.
  10. Take the cake out of the oven, garnish it with the flaked almonds and bake again for approximately 20 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean.
  11. Allow the cake to cool slightly on a wire rack before serving.
Recipe by OPSD Il gustoso food blog at