Polenta Olive Oil Lemon Cake

Its late September and that means its pumpkin season. Don’t get me wrong I love almost all things pumpkin and winter squashes, but I am a little cynical towards how overdone it can be this time of year. Having said that I have a couple maybe a few I want to share with guys. Maybe a salad, a couple of curries and of course baked treats. I’ve been baking with more almond flour/meal in the last couple of years, considering its lo-carb and a delicious alternative to a.p flour for treats, and while it doesn’t yield something nearly as light and fluffy as regular a.p flour in baked good, I like how tender, crumbly and rich things turn out. If you’re a regular here you probably have noticed I love to cook and bake with nuts and olive oil. I have been buying bulk organic almond flour increments of 3-5 lbs and keeping it refrigerated and with holiday season almost upon us I’m hoping it will come in handy.

Here a delicious lemon cake with lots of Mediterranean vibes; polenta, olive oil, lemon, greek yogurt and the almond flour I was telling you about. The cake is light but still dense, crumbly and fresh with all the lemon zest. Enjoy it with a warm beverage anytime of the day, or dessert.

Lemon, Polenta & Olive Oil Cake, 10 slices

• 1 ½ cups almond flour 
• ½ cup coarse polenta
• 1 tablespoon poppy seeds
• 3/4 cup e.v olive oil
• 3/4 cup coconut sugar
• 1 large lemon, zest + juice, about 2 tablespoons zest and 1/3 cup juice
• 3 organic eggs, room temperature
• 1 cup plain Greek yogurt or sour cream
• 1 teaspoon baking powder 
• ½ teaspoon salt
•  Honey Lemon Syrup 
• 3 tablespoons water 
• 4 tablespoons local honey 
• 2 small lemons, Meyer preferably 

1. Preheat the oven to 375°F.
2. Honey Lemon Syrup. Combine water, honey and the juice from one lemon in a sauce pan and bring to a gentle simmer. Meanwhile slice the second lemon into thin rounds. Drop the slices into the syrup while simmering. Take it off the heat after a few minutes and allowing it to infuse. 
3. Grease a 8 inch springform cake pan with olive oil. Brush the bottom of the pan with a layer of the honey lemon syrup and arrange the lemon slices in the bottom of the pan. 
4. In a large bowl whisk together olive oil and coconut sugar for at least 2-3 minutes until creamy, you can use a electric whisk. Add the lemon zest and juice, and continue beating for another minute.
5. Add one egg at a time and whisk until all the eggs are incorporated, airy and smooth. 
6. Fold the almond flour, polenta, poppy seeds, baking powder and salt. 
7. Carefully spoon the batter into the pan, on top of the lemon slices. **Do not pour the batter into the cake pan. Then even out the top.
8. Bake at 375°F for 35-40 minutes or until golden and the toothpick comes out clean.
9. Cool for 20-30 minutes. Then run a knife around the cake to make sure the sides come off clean. Place a serving plate on top of the cake and flip it upside-down. Allow it rest for a minute to settle.
10. Carefully run a knife to make sure the bottom of the pan is detached before removing it. Scrape any lemon syrup on the bottom pan back on the cake. Drizzle the remaining syrup over the cake and leave to cool completely before serving.
11. As with most cakes this cake tastes better the next day. Keep covered in the fridge. Enjoy!