Besides being an easy cake to make, it’s delicious! This is a wonderful cake for Summer time and one that can be made a ahead and brought to a picnic or just enjoy it at home. This cake is also gluten free if you choose to use gluten free cornmeal, like I did for this recipe.
– All ingredients used are organic –
1/2 cup of Milk 1 lemon, grated zest and then juiced 1 1/2 cups of raw almonds, chopped 1 cup of natural cane sugar 1 cup of fine yellow cornmeal (gluten free option) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon Himalayan salt 3/4 cup extra-virgin olive oil 3 large eggs 1 Teaspoon pure almond extract Confectioner’s sugar for dusting
Preheat oven to 350
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 to a large bowl.
Stir in cornmeal, baking powder, baking soda, and salt.
Whisk oil, eggs, and almond extract into milk mixture, and stir into cornmeal.
Line a 9” spring form pan with parchment paper and pour the batter into it.
Bake for 55 minutes. Rotate the pan at the 30-minute mark.