Here is another winner for the week-end baker! Easy preparation, pantry ingredients and superb flavor!
This Lemon Cornmeal Cake recipe from MarthaStewart.com is at once basic and truly delicious if you love that bit of olive oil and almond flavor!!
SWEETTABLESCAPES did, as did the lucky recipients!! By the way, this cake is also gluten free!!!
- 1/2 cup milk
- Grated zest and juice of 1 lemon
- 1 1/2 cups raw almonds, chopped
- 1 cup natural cane sugar
- 1 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup extra-virgin olive oil, plus more for pan
- 3 large eggs
- 1 teaspoon pure almond extract
- Confectioners’ sugar, for dusting
Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.
Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners’ sugar just before serving.