Honey Mascarpone Corn Cake (Gluten-Free or Not)

 In Bread, Cake, Dessert, Gluten Free, Recipes

Honey Mascarpone Corn Cake. Make it gluten-free or not!

I had the hardest time naming this masterpiece.  It is a cake, but it’s also a bit like bread.  And, I was so excited the honey and the mascarpone worked well in this experiment that I wanted to make sure they had naming status.  But the corn part throws you off, doesn’t it?  I took my chances.

This was one of my wildest kitchen adventures.  I mean, cheese in a cake (that is not cheesecake)?!?!  And mascarpone is not an easy cheese.  It’s stiff and thick.  I had some bad thoughts just before I put this thing in the oven: will the honey burn and light my oven on fire?  Will the cheese melt, curdle or clump?  Will the corn flour disintegrate when I slice into it?  Will it be just gross?

Honey Mascarpone Corn Cake. Make it gluten-free or not!

No, melt, no and no.  In that order.

You can totally eat this cake like you would a cornbread: with butter, as a side with chili or soup, all by itself…but you can also enjoy it like cake: as a dessert or with coffee (if you’re a morning cake kind of person like me).  It’s really versatile.  And just sweet enough.

Honey Mascarpone Corn Cake. Make it gluten-free or not!

Also, I made this version using a gluten-free all-purpose flour, but you can use the regular stuff, too.  It comes out about the same.

Have you ever invented a crazy recipe that turned out really well?  Or badly?  I want to hear about it!  We can swap stories over this bread/cake/breakfast/dessert.

Honey Mascarpone Corn Cake (Gluten-Free or Not)


  • Prep Time: 5m
  • Cook Time: 25m
  • Total Time: 30m


  • 1/3 cup + 2 Tablespoons olive oil
  • 1/2 cup honey (runny but not warm)
  • 3 eggs
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest
  • 1/4 cup mascarpone cheese
  • 3/4 cup all-purpose flour (gluten-free, if desired)
  • 3/4 cup corn flour (gluten-free)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/3 cup orange juice
  • 2 tablespoons honey

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. In a large bowl, whisk together the oil, honey, eggs, juice, zest and cheese with a wire whisk. The mascarpone will not break down all the way - you should have pea-sized lumps.
  3. In a medium bowl, whisk together the flours, baking powder and salt with a fork until combined.
  4. Add the dry ingredients to the wet and stir until combined.
  5. Grease a 9-inch (or 8-inch) cake pan with oil and a dusting of corn flour. Tap out the excess flour.
  6. Bake for 24-26 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool in the pan 20 minutes.
  8. Turn the cake out onto a rack then prepare the drizzle.
  9. Stir the juice and honey together. Use a toothpick to prick the top of the cake, then pour the drizzle on top the entire cake.
  10. Allow to finish cooling before slicing.
  11. Store covered at room temp for up to two days or in the fridge up to five days.
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