My son’s teacher keeps sending home bags of oranges—lots and lots of oranges. In the past month we’ve received more than four dozen. I’m sure the teacher is simply sending leftovers from morning snack, and my son probably asks for them, but I can’t figure out why she thinks we need so many. He likes them, but he typically eats only about one a week. Ever since we watched Paddington 2, I’ve been trying to convince him to let me make marmalade. Maybe I’ll start a marmalade business if I can get the teacher to send bags of sugar along with the fruit.
This cake is the result of an overabundance of oranges and my son’s insistence that I stop baking chocolate—he hates chocolate. He wasn’t thrilled about the cranberries at first, but after picking them out he gave the cake two thumbs up, which is all a parent can ask for.
This recipe is also featured in the winter issue of Food Life Magazine, which is out this week!
Recipe
Gluten Free Orange Cranberry Cornbread Cake
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Ingredients
- 1 Cup Gluten Free Cornmeal
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend plus 2 tablespoons, divided
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ Cup Sugar
- 2 Eggs
- ¼ Cup Olive Oil plus 2 tablespoons
- ½ Cup Fresh Squeezed Orange Juice from 1 orange
- ⅔ Cup Non Dairy Milk
- 2 Tablespoon Orange Zest from 1 orange
- 2 Cup Cranberries fresh or frozen, divided
Icing:
- 1 Cup Powdered Sugar
- ¼ Cup Orange Juice
Instructions
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Preheat the oven to 375°F (190°C). Line the bottom of a springform pan with parchment paper.
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In a large bowl, whisk together the cornmeal, 1 ¼ cups gluten-free flour, baking powder, baking soda, salt, orange zest, and sugar. In a separate bowl, beat the eggs until frothy, then whisk in the olive oil, orange juice, and non-dairy milk. Combine the wet and dry ingredients, folding gently with a spatula until just combined.
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Toss 1 ½ cups of the cranberries with the reserved 2 tablespoons of flour so they are evenly coated. Fold those cranberries into the batter a few times, then pour the batter into the prepared pan.
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Scatter the remaining ½ cup of cranberries over the top of the batter. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan, then remove the sides of the springform and let it cool completely.
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While the cake cools, whisk the powdered sugar and ¼ cup orange juice in a small bowl until smooth and pourable. Drizzle the glaze over the cooled cake and let it set until it forms a dry glaze. Slice and serve.