Iroquois White Corn Project

Lemon Iroquois White Corn Flour Cake (Gluten Free)



½ cup milk

Grated zest and juice of 1 lemon

1 ½ cups raw almonds, chopped

1 cup natural cane sugar

1 cup Iroquois white corn flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon coarse salt

¾ cup extra-virgin olive oil, plus more for pan

3 large eggs

1 teaspoon pure almond extract

Confectioners’ sugar for dusting



  1. Preheat oven to 325 degrees.  Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes.  Pulse almonds, cane sugar, and zest in a food processor until finely ground.  Transfer mixture to a large bowl; stir in corn flour, baking powder, baking soda, and salt.  Whisk oil, eggs and extract into milk mixture; stir into corn flour mixture.
  2. Line a 9 –inch spring form pan with parchment & oil.  Pour batter into pan.  Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes.  Let cool completely in pan on a wire rack.  Dust with confectioners’ sugar just before serving.


Adapted from recipe in Martha Stewart Living May, 2015 issue

Go Back