Lemon Almond Polenta Torta
Grinding whole lemons gives this cake an intense natural flavor; cornmeal gives it a satisfying texture.
Ingredients:
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)
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Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray; line the bottom with parchment or wax paper.
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Whisk cornmeal, flour, baking powder and salt in a medium bowl.
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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.
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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.
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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.
B-man 
B-man