• Preheat the oven to 340°F (170°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or a similar pan, or line it with parchment paper. Set aside.
• Whisk together the cornmeal, almond flour, cornstarch, sugar, salt, and baking powder in a large bowl. Set aside.
• Add the orange juice, finely grated orange zest, eggs, milk, and oil to a blender. Blend until combined.
• Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a rubber spatula until well combined. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 45–50 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan before removing it. Allow it to cool completely before adding the icing.
• Once the cake is completely cool, spread the icing over the top. Finish with a sprinkle of fresh orange zest.
• Once the cake is completely cool, spread the icing over the top. Finish with a sprinkle of fresh orange zest.

For the icing:

• In a small bowl, combine the powdered sugar with 2 tablespoons of orange juice. Mix well, then gradually add another tablespoon of orange juice, a little at a time, until you reach the desired consistency. Add more orange juice if needed, but keep the icing thick enough to spread rather than run off the cake.