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