This simple gluten-free cake is a sweet, reliable pick-me-up. Raspberry Almond Cornmeal Cake is the kind of cake you'll find yourself reaching for at any hour of the day, equally at home on the breakfast table, alongside an afternoon cup of coffee or tea, or served as a low-key dessert after dinner. This cake is best enjoyed simply—no frosting required—but the recipe includes a simple lemon syrup. A light dusting of powdered sugar is more than enough, though it’s just as lovely served plain, warm from the oven, or topped with a dollop of whipped cream. It keeps well for several days, making it a perfect make-ahead option for busy mornings or casual entertaining.
Servings: 1 8-inch cake
Ingredients:
• 1 ¾ cups ground almonds
• 1 cup medium grind or finely ground cornmeal (see note)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• Zest of one lemon, plus juice
• 3 large eggs
• 1 cup granulated sugar, plus 2 tablespoons
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• ½ cup fruity olive oil
• 6 ounces fresh raspberries
Directions:
• Preheat oven to 350º F
• Lightly oil an 8-inch springform pan and line the bottom with parchment paper.
• Combine the almonds, cornmeal, baking powder, salt and lemon zest in a bowl and whisk to blend.
• Combine the eggs and 1 cup sugar in a separate large bowl or the bowl of an electric mixer and mix until light and fluffy.
• Stir in the almond and vanilla extracts, then stir in the oil until combined.
• Add the dry ingredients.
• Fold half of the raspberries into the batter.
• Spoon the batter into the prepared pan and smooth the top.
• Top with half of the remaining raspberries, gently pressing into the batter.
• Bake until golden and a skewer inserted in the center comes out clean, about 50 minutes.
• While the cake bakes, make the syrup by combining the lemon juice and the 2 tablespoons sugar in a small saucepan over medium heat.
• Simmer until the sugar dissolves and the mixture is slightly reduced and syrupy, about 2 minutes.
• When the cake is ready, remove from the oven and transfer to a wire rack.
• Brush the top with some of the syrup.
• After 10 minutes, remove the sides of the springform pan and brush the sides of the cake with the remaining syrup.
• Cool to room temperature and serve with the remaining raspberries for garnish.
