• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

Extra-virgin olive oil, eggs, and milk make this Italian-inspired cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.

• 1/2 cup milk
• Finely grated zest and juice of 1 lemon
• 1 1/2 cups raw almonds, finely chopped
• 1 cup natural cane sugar
• 1 cup fine yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 3/4 cup extra-virgin olive oil, plus more for pan
• 3 large eggs, room temperature
• 1 teaspoon pure almond extract
• Confectioners' sugar, for dusting

Click Here For Step-By-Step Instructions