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Orange Cornmeal Cake with Raspberry Preserves

What you need: 

1/2 cup canola oil, plus some for pan
4 tablespoons cornstarch
1 cup sugar
1/2 cup orange juice
1/2 cup apple sauce
1 1/4 cup all-purpose flour, plus some for the pan
1/2 cup cornmeal
2 teaspoon baking powder
1 teaspoon salt
raspberry preserves, or whatever preserve you like

What you do: 

Adapted from a Marth Stewart recipe.
Preheat oven to 375. Oil and flour pan. Set aside.
In bowl mix the wet ingredients oil, orange juice and apple sauce. In another bowl mix the rest of dry ingredients, then mix into wet ingredients. Pour into baking dish.
Bake in oven for 40 minutes, or until an inserted knife comes out clean. Cool in pan for 20 minutes.
Remove from pan and serve with preserves. I smother mine over the entire cake.
Enjoy.

Preparation Time: 
Cooking Time: 
Servings: 
8-1
Recipe Category: 

SO HOW'D IT GO?

Made this last night replacing the orange juice, apple sauce and a third of the sugar with (thawed) frozen concentrated orange juice (so one cup of OJ concentrate, 2/3 cup sugar, no applesauce).  Turned out awesome and super orange-y :)  Even better the next day!

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Great recipe, thanks.  I'll definitely make it again.  I'm trying to figure out a way to reduce the sugar though.  I'm not much of a baker so if anyone has any suggestions I would appreciate it.

You could substitute some of the sugar with agave syrup. It would still be sweet but it would be low glycemic at least. No sugar jitters....

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This sounds so good! I'm going to make it within the next month for sure. oh I'm going to try to tweak the sugar so whoever it was who wanted some sugar tips with this recipe, i will be brave and guinea pig it out and report back the outcome :)

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this is really delicious.  only change i made was to use 1/4 c oil and up the applesauce to 3/4 c.  it worked great and the texture was really nice.  i coated it in a layer of raspberry preserves and i really liked the flavor combination, even though im not really a fan of seedy preserves.  i think i didnt mind the seeds cus the cake itself has more texture from the cornmeal than most cakes do.  i was actually surprised how light it was to eat, i was worried the cornmeal would weigh it down but it was perfect.  thanks saby!

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Great recipe, thanks.  I'll definitely make it again.  I'm trying to figure out a way to reduce the sugar though.  I'm not much of a baker so if anyone has any suggestions I would appreciate it.

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This is the best cake I have ever made...ok, well let's just say it is the best non-chocolate cake I have ever made.  It is delicious.  It is not a super light and fluffy cake.  But, it is moist and dense and super flavorful!  I used red raspberry preserves on top and it was amazing! :)>>> thanks!

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