Almond Cornmeal Cake

A gluten-free, super flavourful cake made with ground almonds and cornmeal!

Prep Time: 15

Cook Time: 35

Total Time: 50

Makes: 8 " cake

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Ingredients

1 and 1/2 cups cornmeal or makai atta*
2 tsps baking powder
1/2 cup castor sugar
1/2 cup whole almonds
2 eggs*
3 tbsps honey
1 cup plain yoghurt
1/2 cup vegetable oil
Sliced or flake almonds for garnish optional

Instructions

Lightly grease an 8" round pan or 9x5" loaf tin and set aside. Preheat the oven to 180 C.
Blitz the almonds in a blender till they become a fine meal. Don't blend long enough for them to turn into almond butter!
In a large bowl, sift the cornmeal and baking powder. Add the sugar and ground almonds, mix and set aside.
In a mixing bowl, lightly beat the eggs, then add the honey, yoghurt, oil and beat till combined. A hand mixer is better here, but not necessary.
Fold in the cornmeal mixture gently, until combined. The batter will be thick but if it seems too thick, add a splash of milk to thin it out.
Pour into the prepared pan, smooth the top and sprinkle with flaked almonds. Bake for 30 to 35 minutes or till the top is golden brown, and a toothpick poked into the center comes out clean. Cover the top loosely with foil if the cake is browning too fast.
Allow the cake to cool before slicing. Happy eating!

Notes

*In India, makai atta is the most affordable form of cornmeal/corn flour. It is finer than any of the others, but can be used in place of any of them.

*The cake has a prominent corn flavour, so if that isn't your thing, use 1 cup cornmeal and 1/2 cup all-purpose flour.

*I haven't tried making this cake eggless, because the eggs help make it light despite the almonds and cornmeal. If you want to omit the eggs, you could try adding between 1/2 cup to 1 cup milk while combining the liquid ingredients. There will be some differences in texture though. I don't normally use flax eggs or egg substitutes, but let me know if one of these work for you.