I found this recipe in one of Nigella's cookbooks. I love this cake. The almond meal makes it a bit marzipan-like. And the glaze does not hurt things either. We had it for breakfast with blueberries and milk!14 T soft butter (I used a mixture of lard and coconut oil)
1 c fine sugar
2 c almond meal
3/4 c fine cornmeal
1 1/2 t baking powder
3 egg
zest of 2 lemons
for the glaze (juice of 2 lemons, 1 c powdered sugar)
1. Line a springform pan with parchment and grease it. Preheat oven to 350F.
2. Beat butter and sugar until pale and fluffy.
3. Mix almond, cornmeal, and baking powder. Add 1/3 of this into the butter mixture, followed by an egg, and continue beating. Repeat. Repeat. Beat in lemon zest.
4. Pour into pan and bake for 30-40 minutes. The center may be soft, just make sure the sides have pulled away from the pan.
5. While the cake rests on a cooling rack, make glaze. Boil lemon juice and powdered sugar until sugar is dissolved. Pour over cake and cool completely before removing the outer ring of the pan.
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