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3 large eggs

330g whole-milk greek yogurt

150g all purpose flour

150g caster sugar

125g fine yellow cornmeal

125ml sunflower oil (substitute butter)

2 tsp baking powder

Finely grated zest of 1 orange

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1. Preheat oven to 175ºC/347ºF (convection/fan forced mode).

2. Grease bottom and sides of a 22cm baking pan with butter.

3. In a large bowl, whisk together flour, cornmeal and baking powder (these are dry ingredients). Set aside until ready to use.

4. Separate the egg whites from egg yolks.

5. In a large bowl, whisk egg yolks with orange zest and half of the sugar (75g) until thick and pale, about 2 minutes. Add greek yogurt and vegetable oil and mix well to combine (these are wet ingredients).

6. Gently fold dry ingredients into the wet ingredients. Whisk until no dry lumps remain.

7. In a separate bowl, whisk egg whites with the rest of the sugar (75g) until stiff peaks form, then fold them gradually into the batter.

8. Pour the batter into the prepared pan, spread it evenly with an offset spatula and bake at 175ºC/347ºF for 30 to 40 minutes until the cake is golden brown on top and the skewer inserted in the center comes out clean.

9. When the cake is done, remove from the oven. Allow the cake to cool completely in the pan before cutting.

10. Dust with icing sugar, cut into pieces and serve!

11. Store leftovers in an airtight container for up to 3 days.

12. NOTES ON SUBSTITUTING HONEY FOR SUGAR;

    Swapping honey for caster sugar in a cornmeal cake recipe like the one you've linked involves a few adjustments because honey is sweeter, liquid, and has distinct properties compared to sugar. Here are some tips and rules for making the substitution:

13. Sweetness Adjustment

    Honey is sweeter than sugar, so use about ¾ cup of honey for every 1 cup of sugar in the recipe.

    For this particular recipe, which calls for 1 cup of sugar, you can use ¾ cup of honey.

14. Liquid Adjustment

    Honey adds moisture to the batter, so you'll need to reduce the other liquids in the recipe slightly to maintain the correct texture.

    For every cup of honey used, reduce the liquid (like orange juice or milk in this recipe) by 2-4 tablespoons. Since you're using ¾ cup of honey, reduce by about 1.5-3 tablespoons.

15. Acidity Adjustment

    Honey is slightly acidic, which can affect the cake's rise. Adding a pinch of baking soda (about ⅛ teaspoon) can help neutralize the acidity and improve the rise.

16. Temperature Adjustment

    Honey browns faster than sugar, so lower the oven temperature by 25°F (about 15°C) to prevent over-browning. If the recipe bakes at 350°F, bake at 325°F instead.

17. Mixing Tip

    To ensure even incorporation, mix honey into the wet ingredients (like eggs and orange juice) before combining with the dry ingredients.

18. Flavor Consideration

Honey has a distinct flavor that might complement or alter the cake's taste. Orange and honey pair well, so this substitution should enhance the flavor profile.

Adjusted Recipe Example:

If the original recipe calls for:

1 cup of sugar

You would use:

¾ cup honey

Reduce orange juice by 2 tablespoons

Add ⅛ teaspoon baking soda

Bake at 325°F instead of 350°F.

These adjustments should help you create a gluten-free, sugar-free orange cornmeal cake with great texture and flavor!