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Lemon White Corn Flour Cake (Gluten Free)

  • ½ cup milk

  • Grated zest and juice of 1 lemon

  • 1 ½ cups raw almonds, chopped

  • 1 cup natural cane sugar

  • 1 cup White Corn Flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon coarse salt

  • ¾ cup extra-virgin olive oil, plus more for pan

  • 3 large eggs

  • 1 teaspoon pure almond extract

  • Confectioners’ sugar for dusting

  1. 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 corn flour, baking powder, baking soda, and salt.  Whisk oil, eggs and extract into milk mixture; stir into corn flour mixture.

  2. Line a 9 –inch spring form pan with parchment & oil.  Pour batter into pan.  Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes.  Let cool completely in pan on a wire rack.  Dust with confectioners’ sugar just before serving. 

Adapted from recipe in Martha Stewart Living May, 2015 issue
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