It’s hard to believe that two years ago this little corner of the blogosphere was still in beta. It’s grown to be such a big part of me, a warm community of like-minded yet completly unique people, that I can’t remember what I did before I was editor.
Simple Bites celebrates its 2nd anniversary this week and I had to make a cake to commemorate the event. It’s been a fun and fantastic two years, plus, it was high time I shared a favorite cake recipe.
Fresh lemon zest, finely ground almonds and a sprinkling of cornmeal give this rustic cake a marvelous flavor and memorable texture. It is perfect with a cup of tea, requiring absolutely no garnish. Oh, and bonus, it’s gluten-free!
The original recipe hails from the marvelous River Cafe Cookbook, my copy of which is in tatters. Over the years I’ve adapted this cake to a version that I find to be more moist and gets even better with age. How many cakes can you say that about?
This Gluten-Free Meyer Lemon, Cornmeal & Almond Cake is of the rustic variety. It’s not stacked several layers high, or frosted prettily, or even decorated, but instead it is remarkable for its bold lemon flavor and moist, melt-in-your mouth texture.
I think this cake is perfect in its simplicity, but you could dress it up with a drizzle of lemon glaze, serve it with a tangy citrus curd, or cover the top with fresh raspberries.
|Gluten-Free Meyer Lemon, Cornmeal & Almond Cake|| || |
- 1 cup unsalted butter
- 1 cup (8 oz) granulated sugar
- 2 1/2 cups (8 oz) ground almonds
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- Zest of 3 Meyer lemons
- Juice of 1 lemon (2 Tablespoons)
- 2/3 cup cornmeal (Bob's Red Mill, Gluten Free)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 325°F. Butter a 9-inch round cake tin and line the bottom with parchment paper. Butter the paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, about 5 minutes.
- Meanwhile, zest the lemons.
- Add ground almonds and vanilla to the butter mixture and stir well. Beat in the eggs, one at a time. Stop the mixer and scrape down the sides of the bowl to ensure everything is properly incorporated.
- With the mixer on low, add the lemon zest, juice, cornmeal, baking powder and salt and mix until just combined.
- Using a spatula, transfer the cake batter into the prepared pan and smooth the top.
- Bake in the middle of the oven for 40 minutes. Remove from oven and allow to cool for 10 minutes in the pan, then invert onto a wire rack.
Thanks for reading Simple Bites! I’m excited for what the next year holds for this blog…