There is one cake, when the occasion calls for it, that I always make. This is the one cake that really has all the flavors and textures that I really love all wrapped up into one nice neat package. It is a polenta, almond, olive oil and lemon cake that in our house is just called “cake”. It is a Deborah Krasner (known for her book on tasting olive oil) recipe that was in Eating Well magazine years ago, and one that I am so glad I clipped and saved in my recipe box. Not being a very accomplished baker, this one always gives me confidence in my baking. I know you’ll love it – especially with a nice raspberry sauce to smear each bite through! Enjoy!
Lemon Almond Polenta Torta
Preheat oven to 325° F – butter and flour a 9 in. springform pan
- ½ c. coarse yellow cornmeal or polenta
- ½ c. all-purpose flour
- ¼ tsp. salt
- 2 tsp. baking powder
- 1½ c whole almonds (7.5 oz)
- 1 c. sugar
- 1 large organic lemon, scrubbed
- ¾ c. mild extra-virgin olive oil (EVOO)
- ½ c. milk
- 2 large eggs
- ½ tsp. almond extract (I usually increase to 1 tsp.)
- 1 T. powdered sugar for dusting
- raspberry sauce
Butter and flour a 9 in. springform pan
First 4 ingredients in a bowl
Sugar and almonds in the food processor
Pulse to combine
Halve the lemon – juice one half, cut into 4 pieces, then seed and cut the other half into 4 pieces. Add juice and lemons to the almond sugar mixture.
Pulse to chop and combine – about 45 seconds.
Add remaining ingredients – EVOO, milk, eggs, and extract.
Looks soupy – time to add dry ingredients.
All at once is fine.
Pour into prepared pan, and put in preheated oven for 60 minutes, or until a toothpick comes out clean.
Cool on a wire rack for 10 minutes, unmold when ready to serve.
Dust with the powdered sugar and some raspberry sauce. For the raspberry sauce, I cook over medium high heat 1 c. frozen raspberries, ½ c. sugar, and usually some lemon zest if you have it, or some maple syrup. Cook down until saucy, then strain out seeds and there you have it!