An all-day cake, because we need this:
Let’s be honest, we can all do with a little pick-me-up. This lemony olive oil and polenta cake will help. Whether you call it breakfast, snack, or dessert, it’s a guaranteed sweet break that you deserve to take any time of the day. This cake is also gluten-free, thanks to the almond meal and polenta, which give it a nutty and slightly crunchy texture. Drenched in lemon syrup, each bite is a burst of citrusy sunshine.
The only tricky issue with this cake is that it tastes even better the day after baking, once it’s had time to sit and soak with the syrup and develop in flavor. So, the only challenge you may face is waiting, or at least saving some of it for later. To store, wrap it tightly in plastic and let stand at room temperature overnight (perhaps out of sight). Of course, if you can’t wait, that’s entirely understandable. No judging, friends.
Olive Oil Polenta Cake with Almonds and Lemon
Active Time: 15 minutes
Total Time: 1 hour and 5 minutes, plus cooling time
Makes 1 (8-inch) cake
1 1/2 cups almond meal (or almond flour)
1 cup fine or medium-grain polenta or cornmeal – see note below
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs, room temperature
1 cup sugar
3/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon almond extract
1/4 cup lemon juice
1/4 cup sugar
1. Preheat the oven to 350°F. Grease an 8-inch spring-form pan and line with parchment.
2. Combine the almond meal, polenta, baking powder, and salt in a bowl and whisk to blend.
3. 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 over-mixing.
4. 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 clean, 45 to 50 minutes. If the cake begins to brown on top before finished baking, loosely cover with foil.
5. While the cake is baking, prepare the syrup. Combine the sugar and lemon juice in a small saucepan over medium heat. Heat over medium heat, whisking until the sugar dissolves. Remove from the heat.
6. Transfer the cake from the oven to a wire rack. Brush the top with some of the syrup and cool 10 minutes. Remove the sides of the pan and brush the cake on the sides with the syrup. Cool completely. (You may not use all of the syrup.)
7. Serve as-is or with a dusting of powder sugar and/or candied lemon peel. To store, wrap in plastic and store at room temperature for up to 4 days or freeze for up to one month.
Note: This recipe specifies polenta, which varies in texture, from fine to coarse. I used Bob’s Red Mill Polenta, which is coarser and gives a slight crunch to the cake. If you prefer a softer texture, use a fine-grained polenta or cornmeal.