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Gallery Lemon Cornmeal Cake Credit: Lennart Weibull Recipe Summary prep: 25 mins total: 3 hrs 15 mins Servings: 8 Yield: Makes one 9-inch cake
Ingredients Ingredient Checklist 1/2 cup milk Finely grated zest and juice of 1 lemon 1 1/2 cups raw almonds, finely chopped 1 cup natural cane sugar 1 cup fine yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 3/4 cup extra-virgin olive oil, plus more for pan 3 large eggs, room temperature 1 teaspoon pure almond extract Confectioners’ sugar, for dusting
Gallery Lemon Cornmeal Cake Credit: Lennart Weibull
Recipe Summary prep: 25 mins total: 3 hrs 15 mins Servings: 8 Yield: Makes one 9-inch cake
Gallery
Lemon Cornmeal Cake Credit: Lennart Weibull
Lemon Cornmeal Cake
Credit: Lennart Weibull
Lemon Cornmeal Cake
Recipe Summary prep: 25 mins total: 3 hrs 15 mins Servings: 8 Yield: Makes one 9-inch cake
Recipe Summary
prep: 25 mins total: 3 hrs 15 mins
Servings: 8 Yield: Makes one 9-inch cake
prep: 25 mins
total: 3 hrs 15 mins
prep:
25 mins
total:
3 hrs 15 mins
Servings: 8
Yield: Makes one 9-inch cake
8
Makes one 9-inch cake
Ingredients
Ingredients
- 1/2 cup milk Finely grated zest and juice of 1 lemon 1 1/2 cups raw almonds, finely chopped 1 cup natural cane sugar 1 cup fine yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 3/4 cup extra-virgin olive oil, plus more for pan 3 large eggs, room temperature 1 teaspoon pure almond extract Confectioners’ sugar, for dusting
Directions
Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners’ sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
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All Reviews for Lemon Cornmeal Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon Cornmeal Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
