Orange & Honey Cornmeal Cake

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Orange blossom water* and honey give this cake a beautiful middle eastern flavour. Great with minted Tea!

To make minted tea (the Egyptian way) : Simply boil water,place one red tea bag (like Orange pekoe) in a cup with few leaves of fresh mint. Add water and let brew for few seconds. Remove tea bag and mint (optional) and sweeten with sugar if desired .

*You can purchase orange blossom water from most middle eastern markets

Recipe adopted from Everyday Food Magazine, you can find original recipe on  Martha Stewart Living

To make Orange & Honey Cornmeal Cake you’ll need:

1/2 cup olive oil, plus more for pan
2 large free run eggs
1 cup organic raw sugar
1/2 cup fresh orange juice
1 1/4 spelt flour, spooned and levelled
1/2 cup organic yellow cornmeal ( I used Bob’s Red Mill Organic Cornmeal)
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
1 Tbsp orange blossom water.

Directions

– Preheat oven to 350 degrees. Brush bottom and sides of an 10-inch round cake pan with.

– In a large bowl, whisk together oil, eggs, sugar, orange juice and orange blossom water until smooth.

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– Add flour, cornmeal, baking powder, and orange zest; whisk gently to combine. Pour batter into prepared pan.

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– Bake until a tester inserted in centre comes out clean, 35 to 40 minutes.
– Cool in pan 20 minutes. Place cake onto a rack.
– Heat honey in microwave for about 20 seconds. Brush honey all over the cake. Top with coconut.

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– Cool completely before serving.

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– Enjoy