Lemon Cornmeal Cake

Extra-virgin olive oil, eggs, and milk make this Italian-inspired cornmeal cake extra-moist. And it’s gluten-free, to boot.

½ cup milk
Grated zest and juice of 1 lemon
1 ½ cups raw almonds, chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
¾ cup extra-virgin olive oil, plus more for pan
3 large eggs
1 teaspoon pure almond extract
Confectioners’ sugar, for dusting

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1. Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.

2. Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners’ sugar just before serving.

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