Lemon-Almond Polenta Cake

Name: Lemon-Almond Polenta Cake
Yield: Makes a 9-inch-round, 2-inch-thick cake; serves 12-14
Ingredients: ½ cup sliced almonds; 2 tablespoons freshly squeezed lemon juice (from about ½ organic lemon); ¼ teaspoon pure organic lemon extract; Grated zest of 1 organic lemon; 4 organic eggs; 1½ cups organic sugar; 1 cup (2 sticks) organic butter, brought to room temperature; ½ cup organic cornmeal; 2 cups organic all-purpose flour; ¼ teaspoon sea salt; 1 tablespoon organic baking powder

Preparation info

Makes a 9 -inch-round, 2 -inch-thick cake; serves
12-14

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This is a lovely cake served alone, dusted with a little powdered sugar, or topped with a dollop of plain whipped cream. Often we surround the cake with fresh berries or fruit salad, because the cake is even more delicious if you pair it with fruit.

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method