Cornmeal Cake with Blood Orange Marmalade Glaze

Posted: Mar 16 2016

A cross between cornbread and tea cake, this slightly sweet cornmeal cake is as good for breakfast, or an afternoon snack, as it is for dessert. The batter is a blend of cornmeal and flour, moistened with buttermilk and ricotta. Any citrus zest will do; here we've gone with orange (blood orange if you have it) to compliment the topping.

The glaze is a quick mix of M. Greenwood Jams Blood Orange Marmalade, powdered sugar and orange juice. Poured over the top of the cooled cake it makes for a sweet-tart, fragrant contrast to the hearty, yet light cornmeal crumb. May we suggest pairing with a nice cup of Sweet Rush Herbal Tea?

Adapted from Epicurious

For the cake:
1 1/3 cups all purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 cup Scout Olive Oil, or (1 stick) unsalted butter, melted, cooled

For the glaze:
1/3 cup Blood Orange Marmalade
1/4 cup powdered sugar
1/4 orange juice

Preheat oven to 350F.

Grease a 9" cake pan and line with a circle of parchment paper. In a large bowl combine the dry ingredients: flour, cornmeal, baking powder, orange zest, sugar, and salt. In a smaller bowl, whisk together the wet ingredients: buttermilk, eggs, olive oil (or butter), vanilla extract. Fold the wet ingredients into the dry, incorporating gently, and pour the batter into your greased and lined cake tin. Let stand for 10 min to give the ingredients a chance to mingle, then put in the oven and bake for 30 minutes, or until a cake tester inserted into the middle comes out clean. 

Make the glaze while the cake cools completely. In a medium bowl, combine the marmalade, orange juice and powdered sugar. Whisk together until you have a glaze the consistency of loose honey. When the cake has cooled, pour the glaze over the top. Let glaze set for 10 min, then, serve with coffee or tea.

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