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Cornmeal and Chardonnay Cake

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“This cake is moist and can keep up to a week. It is quick to make and has an usual taste if wine is used.”
1hr 10mins
1 Cake

Ingredients Nutrition


  1. Pre heat the oven to 175°C.
  2. Grease the cake tin and line the base of the tin with grease proof or baking paper.
  3. Then brush the paper with melted butter.
  4. Flour the lined cake tin and discarding the excess flour.
  5. Sift the flour with the baking powder and salt into a food processor.
  6. Add the cornmeal, almonds, butter, and sugar.
  7. 7. Using the pulse button mix until it forms crumbs that start to clump together, about 30 seconds.
  8. Add the eggs and wine and pulse just until smooth.
  9. Pour the cake mixture into the cake tin and bake until the cake starts to come away from the sides of the tin and springs back when lightly pressed with a fingertip. This should take approximately 45 to 55 minutes.
  10. Let the cake cool in the pan about 10 minutes, then turn it onto a wire rack to cool completely.
  11. Dust with icing sugar/powdered sugar.

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