Roxanne Chan serves lemon sorbet with this cakelike cornmeal torte, which can be served warm or cool.
Sunset APRIL 2004
1. 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.
2. 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.
3. 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.
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