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After I was done with my cornmeal pancakes, I still had almost half a bagful of finely ground cornmeal I purchased from a Rodriguan entrepreneur some months back. Contrary to my expectation, the processed corn had a surprisingly long shelf life and I was happy to have a bowl of cornmeal porridge on my list of breakfast items for the next few weeks. When I ran a Google search for ‘cornmeal cake’, this devilishly simple cake from Elegant Meraki stood out a mile and I felt that I had saved the last of my cornmeal just for this one. Liberally soaked in orange honey syrup and topped with pistachios, it has a rich golden crumb, which goes well with an infusion of Bois Cheri’s Paul & Virginie black tea.



For the Cornmeal Cake

1 cup almond flour

1 cup finely ground cornmeal

2 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

3 eggs, room temperature

2/3 cup caster sugar

1/2 cup vegetable oil

Zest of 1 medium orange

1/4 cup fresh orange juice

1 tablespoon orange blossom

1 teaspoon vanilla extract

For the Orange Glaze

1/2 cup fresh orange juice

1 tablespoon orange blossom

1 tablespoon orange liqueur

3 tablespoons honey or golden syrup

3 tablespoons pistachios, chopped


  • Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick spray or line with baking paper.

  • Sift together almond flour, cornmeal, baking powder and salt in a large mixing bowl, and set it aside.

  • Whisk together eggs, sugar, oil, zest, juice, orange blossom water and extract until it is just combined.

  • Slowly add flour mix and whisk only until just combined. Set aside for 20 minutes then pour into pan.

  • Bake for 30 to 35 minutes until skewer comes out clean. Remove from oven, set on a wire rack to cool.

  • For the glaze, combine the fresh orange juice and honey in small sauce pan and simmer for 5 minutes.

  • It will thicken slightly. Stir in the orange blossom water and liqueur. Poke holes in cake, 1/2 inch apart.

  • Using pastry brush to slowly brush glaze over cake. Do not rush the process as it will make cake soggy.

  • Leave the cake to cool completely, then top with toasted pistachios before serving. Makes 10 servings.

Orange & Honey Glazed Cornmeal Cake


After a 2-month long holiday break, start of term is always a big headache [and heartache] for parents who have been blissfully ignoring the chore of getting their kids ready for school. One of the main sources of worry remains the school lunchbox, which becomes a daily casse tête as mums and dads strive to find a balance between a healthy meal and one that would keep their children happy and satisfied until they come home for tea. These blueberry scones, from Handle The Heat, remain fresh and tender, just the thing a child would like to discover next to his sandwich and juice carton at lunch time. You can sprinkle them with sparkling sugar or dab on a thin coat of plain icing but rest assured that once you send your child to school with a blueberry scone, he will ask you to pack a couple more next time … to share with his school mates!



For the Scones

1/2 cup fresh milk

1/2 cup sour cream

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon kitchen salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 cup frozen butter, grated

1 1/2 cup fresh blueberries

1/2 tablespoon butter, melted

For the Glaze

1 cup powdered sugar

2-4 tablespoons cream

1/4 teaspoon vanilla


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease it lightly.
  • Mix milk and sour cream together in a small bowl and place the mixture in the refrigerator.

  • In a bowl, mix together flour, 1/2 cup sugar, baking powder, salt, baking soda, and cinnamon.
  • Add the frozen butter and mix in with a pastry cutter or two forks until the size of small peas.

  • Drizzle the milk/sour cream in and stir until almost combined. Gently fold in the blueberries.
  • Dump out dough and shape it into a 9-10 inch disk. Cut the dough into 8 wedges like a pizza.

  • Place the wedges on prepared baking sheet, spacing them 2″ apart. Brush with melted butter.
  • Sprinkle with coarse sugar. Bake for 16 to 20 minutes until golden. Remove scones from pan.

  • Cool on wire rack. Make glaze by mixing powdered sugar with vanilla and 2 tablespoons cream.
  • Add more cream or milk if needed to get the desired consistency. Drizzle glaze over the scones.

Blueberry Scones

Yet another pancake recipe to get you going every morning instead of that boring bowl of soggy cereals!



1 1/2 cup all purpose flour

1 1/2 cup yellow cornmeal

1/2 teaspoon kitchen salt

3 tablespoons baking powder

4 tablespoons brown sugar

2 1/4 cups full cream milk

2 large eggs, room temperature

3 teaspoons vanilla extract

4 tablespoons butter, melted


  • Mix together flour, cornmeal, salt, baking powder, and sugar in a mixing bowl and set aside.

  • In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.

  • Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount milk.

  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop 1/4 cup batter per pancake.

  • Cook till golden brown on both sides. Stack three pancakes with a pat of butter between each.

  • Drizzle pancakes with warm maple syrup and serve immediately. Makes 3 generous servings.

Cornmeal Pancakes

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