Receta Gluten Free Lemon Cornmeal Cake
The May 2015 issue of Martha Stewart Living features two wonderful gluten free recipes that are perfect for Mother’s Day! Today, I’m featuring the first recipe, a dessert for Lemon Cornmeal Cake with extra-virgin olive oil, eggs, and milk that make this Italian-inspired cornmeal cake extra-moist. It's hard to believe that it’s gluten free, too!
If you’re mom is gluten free like my mother-in-law is, I know she’ll love this cake for dessert during her Mother’s Day brunch. Serve it eggs, bacon and you favorite breakfast fixings and make a pitcher of my friend Barbara’s recipe of “Just Peachy” Peach Bellinis.
Or if you wish, wait for coffee to be served along with your Lemon Cornmeal Cake. I know a slice of this gluten free goodie along with a cup of hot tea would be shear bliss, too.
The May 2015 issue is on sale at your local newsstand until May 9th!
Ingredients
- 1/2 cup milk
- Grated zest and juice of 1 lemon
- 1 1/2 cups raw almonds, chopped
- 1 cup natural cane sugar
- 1 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup extra-virgin olive oil, plus more for pan
- 3 large eggs
- 1 teaspoon pure almond extract
- Confectioners' sugar, for dusting
Directions
Preheat oven to 325 degrees F.
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 mixture to a large bowl. Stir in cornmeal, baking powder, baking soda, and salt.
Whisk oil, eggs, and extract into milk mixture. Stir into cornmeal mixture.
Brush a 9-inch springform pan with oil. Pour batter into pan.
Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners' sugar just before serving.
Prep Time: 25 Minutes
Cook Time: 2 Hours 35 Minutes
Total Time: 3 Hours 15 Minutes
Servings: Serves 8
Serving size: 1/8 of cake
Calories: 536
Total Fat: 37g
Saturated fat: 5g
Sodium: 108mg
Total Carbohydrates: 42g
Fiber: 6g
Protein: 9g
Cholesterol: 80mg
Photograph by Lennart Weibull. Recipe and photography used with permission.