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LEMON ALMOND POLENTA TORTA

Course Dessert

Ingredients
  

  • 1/4 tsp salt
  • 1/2 cup cornmeal
  • 2 tsp baking powder
  • 1 1/4 cup blanched almonds
  • 1-1 1/2 cups sugar
  • 1 large lemon well washed
  • 1/2 cup fruity and fragrant olive oil also used to grease the pan
  • 1/2 cup milk
  • 2 eggs
  • 1/2 tsp almond extract

Beaten Ricotta Cream

  • 1 cup whole milk ricotta cheese
  • 1/2 cup sugar
  • 1 tbsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees. Oil a 9" round cake pan, line it with parchment paper round, also greased.
  • Mix together salt, cornmeal, baking powder, and set aside.
  • In a food processor, grind almonds and sugar to make a coarse flour.
  • Cut the lemon into quarters, pick out seeds. Add lemon pieces to the processor and process.
  • Add olive oil, milk, eggs, and almond extract and process for a minute or two to combine well. Add cornmeal mixture and pulse briefly to combine.
  • Pour the batter into the prepared pan and bake 55-60 minutes until golden, fragrant, and slighly moiste in center.
  • Let cake cool. Run a knife around outside edge and invert onto a cake plate. Sift confectioner's sugar over top.
  • Serve with beaten ricotta cream and berries if available.
Keyword Gluten-free