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1
Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
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2
In a large bowl, combine the flour, cornmeal, baking powder and salt.
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3
Whisk until well combined.
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4
In another bowl, stir together the buttermilk, orange zest and orange blossom water.
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5
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes.
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6
Reduce the speed and mix in the eggs, one at a time.
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7
Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined.
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8
Pour the batter into the prepared Bundt pan.
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9
Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes.
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10
Cool the cake in the pan on a rack for 20 minutes.
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11
Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
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12
While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream.
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13
When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth.
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14
Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
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15
Invert the cake onto a rimmed plate and drizzle the top with ganache.
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16
Serve warm or at room temperature.
