by Anna Olson

Orange cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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Rating: 3.1/5
( 10 voted )
Serves: 12 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 1 cup (250 mL) milk
  • ½ cup (115 g) unsalted butter
  • 1 cup (165 g) cornmeal
  • 1 cup (200 g) granulated sugar (caster sugar)
  • 4 large eggs, at room temperature
  • 2 tsp (10 mL) finely grated blood orange zest
  • 1 cup (100 g) ground almonds
  • 2 tsp (10 mL) baking powder (gluten free, if needed)
  • ¼ tsp (1 mL) salt
  • pinch ground cinnamon


  • ½ cup (125 mL) blood orange juices (about 2 oranges)
  • ½ cup (100 g) granulated sugar (caster sugar)


  1. Preheat the oven to 350 F (180 C) and grease a 9-inch (23 cm) 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.
  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.
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