Citrusy almond cornmeal cake (gluten-free) from Snacking Cakes: Simple Treats for Anytime Cravings (page 98) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crème fraîche whip; Honey whip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oranges for tangerines.

  • Mc1907 on March 17, 2026

    Absolutely delicious! I used oranges instead of tangerines and made half the quantity in a smaller rectangular pan. It turned out fantastic. A bit crisp on the sides with a soft (but not soggy) crumb. Will definitely make it again.

  • Ciagins on February 08, 2026

    I made this for my knitting group and was very disappointed after all the rave reviews. I followed the recipe carefully and weighed ingredients. Way too much citrus and the cake was moist but crumbly. I wish the recipe had measurements for the zest in the cake like it does for the syrup. First recipe I tried from this cookbook. Not a good start. Really unpleasant!

  • Devons on October 07, 2025

    Terrific. The top with the caramelized almonds was lovely. Served it with HD Dulce de Leche ice cream.

  • dorits on August 12, 2025

    Delicious!! Serving with Honey Whip takes it to a whole ‘nother level!

  • TrishaCP on October 03, 2022

    This cake is delicious. I only had a 9X9 pan, so it was done baking at around 30 minutes, and needed a touch more syrup than what I had on hand, but otherwise adapted well to the size change. I'm happy to have this recipe in my back pocket for the upcoming holidays.

  • purpleshiny on September 17, 2022

    This cake is fantastic - makes me wish there were more gluten-free recipes in the book as this is the best gluten-free cake I've ever made. I needed to make this dairy-free as well, so subbed a combo of plant butter (Melt brand) and olive oil for the butter. The olive oil adds a really nice additional flavor note, so will make with all olive oil next time (even though I'm usually Team Dairy). The sugar syrup is what puts this over the top and should not be skipped.

  • fultre on April 23, 2022

    Also good as an all lemon cake. Subbed two lemons for zesting in the cake batter; in syrup, 1 lemon for zesting and all 4 Tbsp lemon juice. Nice lemon-forward flavor.

  • et12 on September 13, 2021

    Couldn’t believe this was gluten free! The cake had a nice texture and was moist and flavourful. The surface of mine wasn’t as photogenic as the one in the book, but I really enjoyed the crunch of the sugar and almond layer on top.

  • fultre on January 01, 2021

    Deliciously addictive cake! The almond flour and cornmeal provide a lovely texture to contrast with the crunchy almond topping, and the lemon/orange glaze puts it over the top in the best way. Highly recommend!

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