Thank you so much for tuning in! Let me know if you give this orange cake a try. 😊 Also, if you feel inspired to hit that thumbs up sign, I’d greatly appreciate it! As always, don't hesitate to ask me any questions.
Hi there! You can try swapping out the oil for melted butter. The cake bakes for 28-30 minutes. You can get the full printable recipe here: fromscratchfast.com/orange-olive-oil-cake-recipe-gluten-free/ I hope you enjoy!
Dear can I substitute corn meal with almond flour, to be honest I didn’t like the taste with medium ground cornmeal it’s not smooth the texture of cake?? @FromScratchFast
You can use rice flour or tapioca flour or use 100% almond flour or even oat flour !! Play with it ! Any flour would be just fine ! It will just taste different !
Is cornmeal the same as polenta flour? If the country where I live doesn’t have cornmeal, what flour can substitute cornmeal? Thank you for your response
This cake is so light and tasty, tbh I kinda doubted it’ll taste good but it exceeded my expectations. Thank you for the recipe ! I have a question, how would the cake turn out if I soak the cornmeal so it softens before baking ? Would it ruin the cake?
some people are just made for the camera...subscribed already. looking forward for more great recipe videos. thanks for the inspiration! it is def a happy cake!
Made this cake a few days ago and so glad I did. LOVED the cake, as did my husband. I chose the recipe because I love cardamom...actually I didn't choose the recipe, it came up randomly on my RU-vid site and from there it caught my attention (yay!). I don't have a fine size zester, so I had to make do with my grater, then I chopped the large pieces. I can still taste the big pieces of orange zest, my husband doesn't mind. I'm going to make this one of my go-to cake recipes and because of that, I've ordered a zester. Thank you so much for sharing your recipe.
Thank you for your comment, and I'm so happy you loved the cake! It's so fun to hear how you found the recipe (or how it found you 😊 ). I'm glad you made it work without a zester (but I do think you're going to love owning one). Please keep in touch!
Oh my gosh....the country I live in didn't have corn meal (medium grind) available so I had to substitute it for fine corn flour, but it came out splendidly. Didn't have to change the oven time or temperature. The cake is magnificent. Thank you so much for your quality content! I love every dessert you create. Simple, easy, yet so elegant. Thank you!
Hi there! The cornmeal is important to the light texture of this cake. I suspect that using just almond flour would result in a heavier, denser texture, although the flavor shouldn't be impacted too much, but I haven't tested it. Let me know if you give it a try!
Hi Shelley, thanks so much for tuning in! Hmm, the cornmeal is pretty integral to the cake so I'd have to do some testing to find a swap that would work. I suspect all-purpose flour (regular or GF) could work, although the texture would change (the cake wouldn't be as tender).
Thank you so much!! Unfortunately coconut flour wouldn't be a good swap in this recipe, as it absorbs much more liquid than almond flour and cornmeal (the cake would end up quite dry). I hope you give the recipe a try!
The cake is baked for 28-30 minutes. You can get the full printable recipe here: fromscratchfast.com/orange-olive-oil-cake-recipe-gluten-free/ I hope you enjoy!
