Polenta cake

Ingredients:

• 1 cup (160g) fine polenta
• 1 cup (120g) almond flour
• 1 1/2 teaspoons (6g) baking powder
• 1/2 teaspoon (3g) salt
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• Zest of 1 lemon
• 1/4 cup (60ml) fresh lemon juice
• 1/2 cup (120ml) whole milk
• 1/4 cup (85g) honey

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
2. In a medium bowl, whisk together the polenta, almond flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, warm the honey in a small saucepan over low heat until runny.
9. Once the cake is done, remove it from the oven and immediately pour the warm honey over the top, allowing it to soak in as the cake cools in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely before serving.

Notes:

This cake is delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. It can be stored in an airtight container at room temperature for up to 3 days. For a variation, try adding orange zest instead of lemon for a different citrus flavor.