This Citrus Cornmeal Cake Can Be Enjoyed As Both Breakfast And Dessert. Just follow this simple cake recipe.

The citrus cornmeal cake is a fantastic fusion of traditional and modern. The hearty cornmeal and the refreshing citrus come together to create a dish that’s both comforting and energizing. The cake will crumble easily in the mouth, especially when eaten hot. And through it will come a burst of flavor, including the strong tangy sweetness of the citrus, surprising and waking up your taste buds. Toppings can be as simple as a dusting of powdered sugar or cinnamon powder or a drizzle of citrus glaze. 

Because of its varied flavors and textures, it can be served at any time of the day. It works well as a refreshing breakfast, a comforting lunch or a refreshing after-dinner dessert. This is also a deeply versatile dish and can be made with lemon, lime orange or even a combination of these. That makes it even more potent to enjoy at any time of the day. If you’re serving after dinner as dessert, add some more spices or extracts to the mix for a more complex flavor. Either way, whenever you serve it, remember to enjoy this bite. This simple cake recipe teaches you exactly how to make this delicious, versatile dish.

Ingredients:

• 220 gm almond flour
• 145 gm cane sugar (or granulated white sugar)
• 100 gm fine- or medium-grind cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3 eggs, whisked
• 3/4 cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 lemon zest + 2 tablespoons of the juice
• 1 orange zest + 2 tablespoons of the juice

Optional topping:

• Powdered sugar or icing sugar
• Cocoa powder
• Cinnamon powder

Directions:

• Preheat the oven to 350°F or 177°C.
• Line a pan with parchment paper and lightly grease the sides.
• In a bowl, add the almond flour, sugar, cornmeal, baking powder, and sea salt. Mix well and set aside.
• In another bowl, add eggs and beat until light and fluffy, using a handheld mixer or a stand mixer with a paddle attachment. Then add the olive oil, vanilla extract, almond extract, lemon zest, orange zest, lemon juice, and orange juice. Mix until well combined.
• Now slowly mix in the wet ingredients with the dry ingredients. Add a spoonful of the dry ingredients mixture to the wet ingredients. Mix it thoroughly. Then add another spoon or two and mix it in. In this way, mix in the dry and wet ingredients, adding the dry to the wet a little at a time.
• Pour the batter into the prepared pan and bake for about 40 minutes. The exact time depends on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean. Then transfer the cake to a wire rack to cool.
• Then run a knife around the pan, loosening the cake from the edges, and then remove the sides of the pan. Dust powdered sugar, cinnamon powder or cocoa powder on the cake, putting it through a sieve.
• Place on a serving plate and serve warm.

Notes, tips and tricks:

• If you're using granulated white sugar, you’ll need to beat it in until it is thoroughly dissolved, or the cake will have sugar crystals which can be annoying to eat.
• The eggs should be at room temperature so that they can mix in properly. If they are too cold, you’ll have trouble incorporating them fully.
• If you don't have sea salt, you can use normal salt too, but then reduce the amount to ¼ teaspoon. The salt works to bring out the other flavors in the cake.
• You can also top with other things instead of the options mentioned above. You can make a glaze by whisking together one spoon of lemon juice or orange juice with a few spoons of powdered sugar, mixing it, and then pouring it over the cake. You can also top with fresh fruits like bananas or blueberries or fruit compotes and jams. Another option is serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Or you can top it with chocolate or caramel sauce. Or, for something really simple, just place a lemon slice or two in the middle of the cake, making sure they overlap slightly.