Lemon Cornmeal Cake
- 1/2 cup coconut or almond milk
- Grated zest and juice of 1 lemon
- 1 cup maple sugar
- 1 cup fine yellow cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 3/4 cup extra-virgin olive oil, plus more for pan
- 3 large eggs
- 1 1/2 cups raw almonds, chopped
- 1 tsp pure almond extract
- 1 tsp confectioner's sugar, for dusting
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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. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.
Brush a 9-inch springform pan with 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.
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