Lemon Almond Polenta Cake

Makes 1 (8- or 9-inch) cake

INGREDIENTS

Cake:

1½ cups almond meal (flour)

1 cup polenta

1½ teaspoons baking powder ¾ teaspoon salt

½ teaspoon baking soda

3 large eggs, room temperature 1 cup sugar

¾ cup olive oil

2 tablespoons lemon juice 1 tablespoon lemon zest 1teaspoon almond extract

Syrup:

¼ cup lemon juice

¼ cup sugar

DIRECTIONS

Heat the oven to 350 degrees. Grease an 8- or 9-inch springform pan and line with parchment. Combine the almond meal, polenta, baking powder, salt and baking soda in a bowl and whisk to blend. Whisk the eggs and sugar in a large bowl until light in color, about 2 minutes. Mix in the olive oil, lemon juice, zest and almond extract. Add the dry ingredients and mix to combine without overmixing. Pour the batter into the prepared pan. Transfer to the oven and bake until the cake is golden brown and a knife inserted into the center comes out clean, 45 to 50 minutes. If the cake begins to brown on top before finished baking, loosely cover with foil.

While the cake is baking, prepare the syrup. Combine the sugar and lemon juice in a small saucepan over medium heat. Whisk until the sugar dissolves. Remove from the heat. Transfer the cake from the oven to a wire rack. Brush the top with the syrup and cool 10minutes. Remove the sides of the pan and brush the cake on the sides with the syrup. Cool completely.

Serve as is or with a dusting of powdered sugar and/or candied lemon peel. To store, wrap in plastic and store at room temperature for up to four days or freeze for up to one month.