Lemon Almond Polenta Torte With Raspberry Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1/2 cup coarse yellow cornmeal or 1/2 cup polenta
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups whole almonds (7.5 oz.)
• 1 cup sugar
• 1 large organic lemon, scrubbed
• 3/4 cup light extra virgin olive oil
• 1/2 cup milk
• 2 large eggs
• 1/2-1 teaspoon almond extract
• 1 tablespoon powdered sugar, for dusting
• 1 cup frozen raspberries
• 1/2 cup sugar
• 1 lemon, zest

Recipe

• 1 preheat oven to 325 degrees. butter and flour a 9-inch springform pan.
• 2 combine the first three ingredients in a bowl.
• 3 place sugar and almonds in the work bowl of a food processor and pulse to combine into a uniform mealy mixture.
• 4 cut the lemon in half and juice one of the halves. seed the other half and cut the entire lemon into eight pieces.
• 5 add the lemon pieces and the lemon juice to the sugar and almond mixture in the food processor bowl; pulse to chop and combine, about 45 seconds. the lemon should be chopped finely.
• 6 add the remaining ingredients (oil, milk, eggs, and extract). process to combine all. mixture should be soupy.
• 7 add the dry ingredients from the bowl and process to mix well.
• 8 pour the batter into the prepared pan, bake in preheated oven 60 minutes, or until a toothpick comes out clean.
• 9 to serve, dust with powdered sugar and add some raspberry sauce to each serving.
• 10 raspberry sauce: heat 1 cup frozen rapberries, 1/2 cup sugar, and a little lemon zest in a saucepan, cook down until saucy and strain out seeds.