Lemon Almond Polenta Cake (Torta)Contributed by: Sally CameronThis recipe is a gluten-free and dairy-free adaptation from The Flavors of Olive Oil: A Tasting Guide and Cookbook by Deborah Krasner. It’s wonderful for dessert with berries, as an afternoon snack or breakfast.
DirectionsStep 1Pre-heat oven to 325°F. Spray a 9-inch springform pan with non-stick spray and line with a parchment round cut to fit the bottom.Step 2In a medium bowl, whisk cornmeal, flour, baking powder and salt together.Step 3In the bowl of a food processor fitted with a steel knife, pulse the almonds and sugar for about 30 seconds.Step 4Cut lemon in half. Juice one half to get 1-1/2 tablespoons; discard rind and add juice to the food processor. Pick the seeds from the other lemon half, cut lemon half into four pieces and add to the food processor. Process for 45 seconds.Step 5Add oil, almond milk, eggs and almond extract. Process for 1-1/2 minutes. Add the cornmeal/flour mixture and pulse a few times to combine.Step 6Pour the batter into the prepared pan. Bake about 50-60 minutes, or until golden and firm to the touch, and a cake tester or toothpick comes out with just moist crumbs attached.Step 7Cool for 10 minutes in the pan, then run a thin bladed knife around the inside edge of the pan. Release the spring, remove the bottom pan and parchment, and cool on a wire rack. Let cool completely. Serve as desired with powdered sugar, berries, whipped cream or just plain.The cake will hold for two days wrapped well and refrigerated. Makes 12 servings. Notes* Photo by Kent Cameron Photography |
 Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Servings: 12 Rating (Not yet rated) Products Used in this Recipe
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