Gf Almond Cornmeal Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper; grease the parchment as well.

Whisk dry ingredients

In a large bowl, whisk together the blanched almond flour, fine yellow cornmeal, 3/4 cup of the granulated sugar (reserve remaining for syrup), baking powder, and kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the eggs until combined. Add the milk, yogurt, lemon zest, chopped rosemary, vanilla extract, and melted cooled butter; whisk until smooth and homogenous.

Mix batter

Pour the wet mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon until just combined and no large streaks remain. Do not overmix. The batter will be moderately thick but pourable; if it seems too stiff, add up to 1–2 tablespoons milk.

Bake

Transfer batter into the prepared pan, smoothing the top. Bake in the preheated oven for 30–38 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool slightly

Allow the cake to cool in the pan on a wire rack for 10 minutes. Then run a thin knife around the edge, invert onto the rack, remove parchment, and right-side up. Leave on the rack while you prepare the syrup.

Make syrup

Combine 1/2 cup water and 1/2 cup granulated sugar (the reserved 1/4 cup sugar from the cake plus an additional amount to total 1/2 cup) in a small saucepan. Add the lemon zest and the rosemary sprig. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 3 minutes to infuse rosemary and lemon.

Add lemon juice and cool slightly

Remove the pan from heat and stir in the 1/4 cup fresh lemon juice. Let the syrup cool for 3–5 minutes so it is warm but not boiling when applied to the cake (warm syrup absorbs better). Discard the rosemary sprig or mince very finely if you prefer leaves in the syrup.

Soak cake

Place the cooled-but-warm cake on a plate or serving platter. Using a skewer or fork, poke holes across the top of the cake in an even grid (about 12–16 holes). Spoon or brush the warm lemon-rosemary syrup over the cake, applying about half first and waiting 1–2 minutes for absorption, then apply the remainder. Allow the cake to rest 20–30 minutes so the syrup permeates fully.

Dust with icing sugar

Sift the confectioners' (icing) sugar over the top of the soaked cake to lightly dust. Start with 1/2 cup and add more if desired for a thicker dusting.

Garnish and serve

Optionally sprinkle the reserved lemon zest and minced rosemary needles over the dusted cake for color and aroma. Slice into 8–10 wedges and serve at room temperature. Store any leftovers covered in the refrigerator up to 4 days; bring to room temperature before serving.