Lemon Almond Polenta Cake
[Recipe makes two tarts that serve 12-20 people, depending on how small you slice it. You can also halve the recipe and use one tart pan).
Ingredients:
1 pound (4 sticks) unsalted butter
2 cups sugar
2 cups almond flour (or almond meal - Red Mill almond flour is available at Ray's Market)
Zest of 4 lemons
6 eggs
Juice of 4 lemons
2 teaspoons vanilla extract
1 cup polenta flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
To make cake:
Preheat oven to 325º.
Blend together butter, sugar, almond flour, and lemon zest until light and fluffy. Mix in eggs one at a time.
Slowly mix in lemon juice, vanilla extract, polenta flour, baking powder, and salt until smooth.
Grease two 10-inch tart pans. Line the bottoms with parchment or waxed paper and flour the sides.
Divide batter between pans. Bake for 30–35 minutes. Cool.
When cakes are cool, remove from pans and dust with powdered sugar to serve. Also nice with sweetened mascarpone, or fresh berries.