Ingredients
1/2 cup milk
Finely grated zest and juice of 1 lemon
1 1/2 cups raw almonds, finely chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 teaspoon pure almond extract
Confectioners’ sugar, for dusting
Preparation
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. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners’ sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
