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.