Adapted by Aube Giruox from a recipe by Nigella Lawson
This cake has a delightful custardy moistness and tangy sweetness that comes from the syrup and a rich flavour from the honey, butter and cornmeal. Bright yellow, it’s a cheerful sunny cake, perfect to herald the arrival of spring. As an added bonus, it is also gluten-free.
If you would like to make a GMO-free cake, all of the cake ingredients need to be either certified organic or certified non-GMO, with the exception of the almonds, lemons and sugar (so long as you use cane sugar). Purchasing organic lemons is advisable when using their zest because of the pesticide residues that can linger on the peel.
Cake2 cups ground blanched almonds
3/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp kosher salt
Zest of 2 lemons
1 cup unsalted butter, at room temperature
3/4 cup granulated organic sugar
3 large eggs
1/2 cup liquid honey
Juice of 2 lemons
Make the cake: Line the bottom of a 9-inch springform cake pan with parchment paper. Grease the sides of the pan.
In a medium bowl, whisk together the almonds, cornmeal, baking powder and salt. Whisk in the lemon zest; set aside. In a large bowl, beat the butter and sugar until pale, about 3 minutes. Add one-third of the almond mixture and one egg to the butter mixture. Beat until combined well. Repeat with the remainder of the almond mixture and the two eggs, in two additions.
Spread the batter evenly into the prepared pan. Bake in a 350° F oven until the top of the cake is golden, the edges of the cake have begun to shrink away from the sides of the pan, and a toothpick inserted in the centre comes out clean, about 40 minutes. Transfer the cake to a cooling rack. Cool in the pan.
Make the syrup: In a small saucepan over medium heat, bring the honey and lemon to a boil, stirring occasionally.
Finish the cake: Prick the top of the cake all over with a toothpick. Pour the warm syrup evenly over the cake in the pan and allow it to soak up the syrup, at least 15 minutes. Remove the cake from the pan and serve.