Martha Stewart Cornmeal Cake

This Martha Stewart Cornmeal Cake is a moist and nutty recipe, which includes raw almonds and fine yellow cornmeal. It’s a classic, foolproof recipe, ready in about 1 hour and 5 minutes.

Martha Stewart Cornmeal Cake Ingredients

• 1/2 cup milk
• Finely grated zest and juice of 1 lemon
• 1 1/2 cups raw almonds, finely chopped
• 1 cup natural cane sugar
• 1 cup fine yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 3/4 cup extra-virgin olive oil, plus more for pan
• 3 large eggs, room temperature
• 1 teaspoon pure almond extract
• Confectioners’ sugar, for dusting

How To Make Martha Stewart Cornmeal Cake

1. Preheat and prep wet ingredients: Preheat oven to 325°F. Combine milk and lemon juice in a bowl; let sit until slightly thickened, about 5 minutes.
2. Grind almonds and sugar: In a food processor, pulse raw almonds, cane sugar, and lemon zest until finely ground. Transfer to a large bowl.
3. Mix dry ingredients: Stir cornmeal, baking powder, baking soda, and salt into the almond mixture.
4. Combine wet ingredients: Whisk the thickened milk mixture with olive oil, eggs, and almond extract until fully combined.
5. Make the batter: Stir the wet ingredients into the dry mixture until just blended.
6. Prepare and fill the pan: Brush a 9-inch springform pan with olive oil. Pour the batter into the pan and smooth the top.
7. Bake the cake: Bake for about 55 minutes, rotating the pan halfway through, until golden and a toothpick inserted comes out clean.
8. Cool and serve: Let cool completely in the pan on a wire rack. Unmold and dust with confectioners’ sugar just before serving.

Recipe Tips

• Can I use almond flour instead of grinding almonds? Yes, use 1 1/2 cups almond flour for convenience.
• Why add lemon juice to milk? It creates a quick buttermilk substitute for a tender crumb.
• Is this cake gluten-free? It is if you use certified gluten-free cornmeal and baking powder.
• Can I use a different oil? Light olive oil or another neutral oil can be used, but extra-virgin adds rich flavor.
• How do I know when it’s done? The top should be golden and a tester should come out clean from the center.

What To Serve With Cornmeal Cake

This rustic cake pairs beautifully with fresh, light sides. Try it with:

• Fresh berries or berry compote
• A dollop of whipped cream or mascarpone
• Lemon or berry sorbet
• Hot tea or espresso
• A drizzle of honey or fruit syrup

How To Store Cornmeal Cake

Room Temperature: Keep covered at room temp for up to 2 days.

Refrigerate: For longer storage, refrigerate covered for up to 5 days.

Freeze: Wrap slices individually and freeze for up to 2 months. Thaw before serving.

Cornmeal Cake Nutrition Facts

• Calories: 410
• Total Fat: 25g
• Saturated Fat: 3.5g
• Cholesterol: 55mg
• Sodium: 220mg
• Carbohydrates: 41g
• Fiber: 3g
• Sugars: 21g
• Protein: 7g
• Iron: 1.2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without a springform pan?
Yes, use a well-oiled 9-inch round cake pan and line the bottom with parchment for easy removal.

Can I use another citrus?
Yes, orange or lime zest and juice work well for a different flavor.

Why use almond extract?
It enhances the nutty flavor of the almonds in the cake.

Can I skip the confectioners’ sugar?
Yes, the cake is still delicious without it or can be topped with whipped cream instead.

How can I make it dairy-free?
Use plant-based milk (like almond or oat) and add lemon juice as directed.

Try More Recipes:

• Martha Stewart Cookie Cake
• Martha Stewart Confetti Cake
• Martha Stewart Condensed Milk Pound Cake