With lemon adding brightness and almond adding depth, this extra-virgin olive oil cornmeal lemon cake is rich in taste and moist in texture. Sprinkled with a dusting of icing sugar it’s a cake that’s simple enough to bake on a weeknight but delicious enough to wow at a party.
Ingredients
60 mL unsweetened almond drink
Grated zest and juice of 2 large lemons
160 g fine yellow cornmeal
60 g almond flour or ground almonds
80 g gluten-free baking flour
100 g caster sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
125 mL extra-virgin olive oil
60 mL unsweetened applesauce
1 tsp almond extract
Icing sugar to dust the top
Preparation
- Preheat the oven to 180ºC/160ºC fan/ gas mark 4 and grease a loaf tin then set aside.
- In small bowl combine the almond drink and lemon juice.
- In a large bowl combine all the dry ingredients and whisk to combine.
- In separate bowl combine the olive oil, applesauce, and almond extract. Whisk to combine.
- Pour the ingredients (including the lemon and almond drink mixture) into the dry and fold to incorporate the mixture completely.
- Pour into the prepared loaf tin and bake for 30 minutes or until browned on top and set.
- Let it cool completely in the tin on a wire rack.
- Before serving, dust with a little icing sugar and enjoy.