Lemon Almond Polenta Torta
Grinding whole lemons gives this cake an intense natural flavor; cornmeal gives it a satisfying texture.
1/2 cup coarse yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups whole almonds (7 1/2 ounces)
1 cup sugar
1 large lemon, preferably organic, scrubbed
3/4 cup mild extra-virgin olive oil
1/2 cup 1% milk
2 large eggs
1/2 teaspoon almond extract
1 tablespoon confectioners’ sugar for dusting
Fresh berries & mint sprigs for garnish (optional)
1 cup Raspberry Sauce (see recipe)
1 cup Yogurt Cream (see recipe)
Preheat oven to 325Â°F. Coat a 9-inch springform pan with cooking spray; line the bottom with parchment or wax paper.
Whisk cornmeal, flour, baking powder and salt in a medium bowl.
Pulse almonds and sugar in a food processor for about 30 seconds, aiming for a coarse meal. Cut lemon in half. Juice one half (about 11/2 tablespoons); discard rind. Cut the other half into 4 pieces and pick out the seeds. Add the lemon juice and pieces to the food processor; process for 45 seconds. Add oil, milk, eggs and almond extract; process for 1 to 11/2 minutes to combine well. Add the cornmeal mixture and pulse very briefly to combine. Scrape the batter into the prepared pan.
Bake the cake until golden and firm to the touch, 50 to 60 minutes. It will look quite dark. Cool in the pan on a wire rack for 10 minutes. Run a knife around the sides and turn the cake out onto the rack; remove pan and paper. Let cool completely.
Place the cake, right-side up, on a serving plate. Dust with confectioners’ sugar. Garnish each slice with berries and mint, if desired. Serve with Raspberry Sauce and Yogurt Cream.
Makes 12 servings.
Per serving: 415 calories; 26 g total fat (4 g sat, 17 g mono); 43 mg cholesterol; 40 g carbohydrate; 7 g protein; 4 g fiber; 163 mg sodium…use a salt substitute to reduce sodium content.