Hi, friends! Fresh orange juice goes into this cornmeal batter and a light syrup goes over the warm cake. It is a simple way to make each slice fragrant and moist without turning the cake into a heavy dessert. My grandmother always reminded me to grate only the colored part of the peel, because the white pith can taste bitter.
- Prep
- 20 minutes
- Cook or chill
- 35–45 minutes
- Yield
- 10–12 slices
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Cake
- 3 eggs
- 1½ cups granulated sugar
- ½ cup neutral oil (120 ml)
- 1 cup fresh orange juice (240 ml)
- 1½ cups fine cornmeal
- 1 cup all-purpose flour, spooned and leveled
- Finely grated zest of 1 orange
- 1 tablespoon baking powder
- Butter and flour or cornmeal for the pan
Light orange syrup
- ½ cup fresh orange juice (120 ml)
- 2–3 tablespoons sugar
How to make it
- Preheat to 350°F (180°C). Grease and dust a medium cake pan. Wash the oranges, finely grate only the colored peel, and squeeze enough juice for both the batter and syrup.
- Blend the eggs, sugar, oil, and 1 cup orange juice for about 1 minute.
- Add the cornmeal and blend briefly. Add the flour gradually and mix until uniform, without prolonged beating.
- Gently fold in the orange zest and baking powder. Pour into the pan and bake for 35–45 minutes, checking the center with a toothpick.
- Warm the remaining ½ cup juice with 2–3 tablespoons sugar over low heat just until dissolved. Keep the syrup light and pourable rather than reducing it until thick.
- Wait 5 minutes after taking the cake out of the oven. Make small holes in the surface and spoon the syrup over it gradually and evenly.
- Let the cake absorb the syrup and settle before slicing.
Small details that help
Add syrup in stages so it can soak in without pooling. Fine cornmeal gives a more even crumb than coarse cornmeal. For a gentle orange flavor, fresh juice and a small amount of carefully grated zest are enough.
Serving and storing
Let the cake settle before cutting, then keep it covered. For a longer hold, refrigerate slices and warm them gently as desired. Dairy-rich toppings and filled cakes need refrigeration. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Should the cake be warm for the syrup?
Yes. Wait about 5 minutes after baking, then add the warm, light syrup gradually.
Can I use a thick orange glaze instead?
That gives a different result. This version relies on a thin syrup that soaks into the crumb.
Why is the cake bitter?
Too much white pith in the zest or bitter juice can affect the flavor. Grate only the colored outer peel.