If you are anything like me, you would have tons of recipes bookmarked on your computer, a huge pinterest collection, cooking magazines with the edges of certain pages turned down for further reference and notes on scraps of paper that loosely resemble a recipe for this or that.
Strangely enough, this cake was not born from any of those. It came about because of the staples I had on hand in the pantry — not necessitating a trip to the super expensive and faraway grocery store.
I started out thinking I would make this Meyer Lemon Almond Cake, but, with no coconut flour that was quickly ruled out. This Cranberry Cornmeal Cake looked yummy, however, with 6 eggs in the recipe, it was instantly out of the question.
With only 2 eggs and an abundance of lemons I just winged it — yep, I kind of made up the recipe! I know you require that of me at least once a year. So this is my quota in the baked goods department, and quite fabulous at that.
- 2 1/2 cups almond flour
- 1/2 cup cornmeal (gluten free)
- 2/3 cup fine cornmeal or masa flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1 cup (8oz) unsalted butter at room temperature
- 2 large eggs
- 1/4 cup olive oil
- 1 tsp almond extract
- 3 lemons, juiced and zested
- confectioners sugar
- 3 lemons for garnish
Preheat the oven to 320º.
In a large bowl add almond flour, cornmeal, masa flour, baking powder, and salt. Mix well.
In another bowl, using stand mixer or hand held, beat butter and sugar until light and fluffy, approx. 3 minutes.
Add eggs, one at a time, then almond extract, olive oil, and finally lemon juice and zest. Mix to incorporate.
Add flour mixture in thirds, until a smooth batter is created.
Brush a 9 inch springform pan with oil.
Pour batter into pan. Bake, rotating once until golden brown and a tester inserting in center comes out clean, about 50-60 minutes.
Let cool completely in pan on a wire rack.
For the candied lemons, preheat oven to 275º, Line a baking pan with parchment.
Slice lemons thinly and remove any seeds, arrange in a single layer on pan.
Sprinkle lemon slices with 1/4 cup sugar.
Bake for 45-50 minutes or until lemons are almost dry and covered with a sugary glaze.
While still warm, loosen slices from paper to prevent sticking.
Remove cooled cake from pan, place candied lemons on top and dust with confectioners sugar.