Lemon-Almond Polenta Skillet Cake Recipe

Ingredients:

• 1 3/4 cups fine almond flour (from blanched almonds)
• 1/3 cup polenta
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 1 cup granulated sugar
• 4 large eggs
• 2 Tbsp lemon zest (from 2 large lemons)
• 2 Tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 Tbsp butter, shortening, or oil for greasing the pan

Directions:

1. Preheat oven to 350°F.
2. In a blender, pulse the polenta a couple of times to get a medium-coarse texture. Transfer to a bowl and keep the blender handy.
3. Combine polenta, almond flour, baking powder, and salt; stir to blend well.
4. Place 9-inch cast iron skillet (or see Cook's Tip for baking in a springform pan) in oven for 10 minutes while mixing batter, step 5.
5. Place the eggs and sugar in the blender and mix at medium speed for 1-2 minutes until thoroughly combined and pale in color. Add vanilla, lemon juice, and zest; pulse until combined.
6. Add egg mixture to dry ingredients and mix thoroughly.
7. Remove skillet from oven. Add 1 Tbsp butter and, using an oven mitt, carefully tilt pan to coat side and bottom. Spread batter in pan.
8. Bake for 25 minutes or until golden brown and cake tester or thin skewer inserted in center of cake comes out clean.
9. Cool on wire rack. Cut into wedges and serve with Rhubarb Compote and whipped cream, if you like.
10. Cook’s Tips:
11. To use a 9-inch springform pan, grease bottom and side of pan. Line bottom with parchment paper. Do not preheat pan (Step 3). Bake as directed and remove to a wire rack. Cool for 10 minutes in pan, then remove side of pan and cool completely.
12. We like polenta for a little crunch in this cake—you can substitute cornmeal, which is finer, for a more delicate texture.