Roxanne Chan serves lemon sorbet with this cakelike cornmeal torte, which can be served warm or cool.
1/2 cup sour cream
2 large eggs
1/4 cup olive oil
1 teaspoon grated lemon peel
1 teaspoon lemon juice
3/4 cup all-purpose flour
1/2 cup polenta or yellow cornmeal
1 teaspoon baking powder
3/4 cup sugar
1/2 cup pine nuts
How to Make It
In a large bowl, beat sour cream, eggs, oil, lemon peel, and lemon juice until well blended. In another bowl, stir together flour, polenta, baking powder, and 1/2 cup sugar. Stir or beat into sour cream mixture until well blended.
Pour mixture into an oiled 9-inch fluted tart pan with a removable rim. Sprinkle pine nuts and remaining 1/4 cup sugar evenly over the top.
Bake in a 350° oven until golden brown, about 35 minutes. Let cool about 30 minutes, then remove pan rim. Serve warm or cool, cut into wedges.
I agree that this is very easy to make and would be great with tea. I like simple desserts so enjoyed this, but it's not decadent, which a lot of people look for in desserts.
A couple of additional notes: I used yellow cornmeal, but will try with polenta next time. 1/2 cup sugar was too much for the top; not all of mine melted. I used a cake pan (vs. a fluted tart pan) - not sure if that made a significant difference!
I found this recipe in the fantastic new Sunset Cookbook and made it last night. It is very easy and delicious. It was a perfect partner with hot tea today on a very dreary January afternoon. The cake is tender and moist, even on day 2. I think I would also enjoy it with a raspberry sauce-the color would be a beautiful contrast.
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