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.
The May 2015 issue is on sale at your local newsstand until May 9th!
- 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
- 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.
- 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.