YIELD: SERVES 8 PREP TIME: 15 MINS COOK TIME: 50 MINS
1/2 Cup Medium Ground Cornmeal
1/2 Cup Light Farro Flour (Or All-purpose Flour)
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Whole Blanched Almonds
1 Cup Sugar
1 Large Lemon
3/4 Cup Extra Virgin Olive Oil
1/2 Cup Milk
2 Large Eggs At Room Temperature
1 Teaspoon Almond Extract
Preheat oven to 325 degrees F, and spray a 9-inch springform pan with baking spray.
In a bowl, mix together the cornmeal, flour, baking powder, and salt.
Place the almonds in the bowl of a food processor with a steel blade, and pulse the almonds with the sugar, until the almonds are finely ground.
Cut the ends off of the lemon, and then cut the rest of it into chunks (including the reamining peel), discarding any seeds.
Add the lemon to the almond mixture and process until blended.
Add the olive oil, milk, and eggs, and process for 1 minute.
Add the cornmeal mixture and pulse until mixed.
Pour the batter into the prepared pan, and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
Cool for 10 minutes then remove the cake from the pan and cool to room temperature on a wire rack.
Once completely cool, dust the top of the cake with powdered sugar.