James Carrier
Yield
Makes 8 to 10 servings

Roxanne Chan serves lemon sorbet with this cakelike cornmeal torte, which can be served warm or cool.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

TheAspiringChef's Review

AudreyLoCo
December 28, 2011
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!

AudreyLoCo's Review

TheAspiringChef
January 09, 2011
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.