Almond Lemon Cake

Summary

Yield
Servings
SourceAdapted from an Eating Well magazine recipe by Deborah Krasner
Prep time1 hour, 30 minutes
Cooking time
Total time1 hour, 30 minutes

Description

This is a light yet delicious cake. The textures of the raspberry with the cornmeal are toothsome and delectable together.

Ingredients

1/2 cup
cornmeal
1/2 cup
all-purpose flour
1/4 teaspoon
salt
1 1/2 cup
almonds
1 cup
sugar
1  
lemon
3/4 cup
olive oil
1/2 cup
milk
2  
egg (large)
1 teaspoon
almond extract
1 tablespoon
powdered sugar
1 cup
raspberries

Instructions

Butter a 9 inch springform cake pan.

Pulse the sugar and toasted almonds in a food processor until they form a corse meal. Quarter the lemon, remove the seeds, and toss the whole thing into the food processor (pulp and rind both). Pulse again until the lemon is folded into the almond meal. Add the olive oil, milk, eggs, and almond extract and combine until it forms a liquid batter. Add the cornmeal, flour, and salt and mix until combined. 

Pour the batter into the greased pan.

Bake at 325º for 60 minutes or until a toothpick comes out clean. Once the cake has cooled, dust it with powdered sugar, and top with raspberries. Serve with raspberry sauce or raspberry jam.