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1 1/2 cups Corn Flour (For a fine, smooth texture)

1/2 cup Cornmeal (For a slight crunch and flavor)

1 cup Sugar (For sweetness)

1 tsp Baking Powder (Gluten-free, for rise)

1/2 tsp Salt (To balance the flavors)

1 cup Buttermilk (For moisture and tenderness)

3 Large Eggs (Room temperature, for structure)

2 tsp Vanilla Extract (For aroma)

1/2 cup Unsalted Butter (Melted, for richness)

Zest of 1 Orange (For a citrus note)

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Preheat your oven to 350°F (175°C). Grease and flour your bundt cake pan to prevent sticking.
In a large mixing bowl, sift together the corn flour, cornmeal, baking powder, and salt.
In another bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the orange zest.

Pour the batter into the prepared bundt cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes before inverting onto a cooling rack to cool completely.

Dust with powdered sugar or drizzle with a simple glaze for added sweetness and presentation.
Serve with a dollop of whipped cream or a side of fresh berries for a refreshing contrast.