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Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), shows us how to make her rustic polenta (cornmeal), and lemon cake. It's incredibly easy to whip up and makes for an excellent gluten-free option. In fact with the use of EVOO as opposed to butter and plant-based milk, it's a great option for people with sensitivities or dietary restrictions.
Dry Ingredients Bowl:
- 2 cups of almond flour
- 3/4 cup of cornmeal
- pinch of salt
- 2 teaspoons of baking powder
Wet Ingredients Bowl:
- 1/3 cup of milk
- 1/3 cup of EVOO (extra virgin olive oil)
- zest of 2 lemons
- juice of 2 lemons
- 3 eggs
- 3/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
Lemon Glaze:
- 1 cup of powdered / icing sugar
- 2 tablespoons of lemon juice
Mix wet ingredients and then pour into the dry ingredients bowl and stir until fully combined.
Prepare a 9" springform pan with spray and parchment paper. Pour in the batter and bake at 350F for 35-40 minutes.
Allow the cake to cool in its pan for 10 minutes, then remove it from the pan. Cool further on a rack. Once cool, add (optional) the lemon glaze. Poke holes into the cake if you would like the glaze to seep in. Decorate as desired and enjoy!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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