I once had a marvelous Greek cookbook that had lots of beautiful pictures of whitewashed villages and blue seas and not many recipes. I remember reading about an olive oil cake and began to search for the perfect one. Most olive oil cakes have some polenta in it. So, looking at a GERD diet, this is absolutely allowed. Not so, for Paleo. I suppose there are times in my life when I am more Paleo “friendly” and make an exception for a dessert. I do love raw desserts but there are times when you want to serve something sumptuous to friends. This recipe hits all the right points: sumptuousness, lemony, dense and satisfying. it does have cane sugar, so be aware!
Almond Lemon Olive Oil Polenta Cake
First stage: The beginning, healing diet indicated with an “H”
Second stage: A maintenance diet when the inflammation is gone and you are moving into a gluten and dairy free diet indicated by an “M”
Third stage: Paleo indicated by a “P”
Spray a 9″ springform pan with olive oil non-stick spray (I use Misto) and line with parchment paper to fit bottom. In a medium bowl, whisk together
1/2 c. polenta
1/2 c. GF oat flour
2 tsp. baking powder
1/4. tsp. of Himalayan pink salt
In a Vitamix or high speed blender, pulse/blend until the texture of coarse sand
1 1/2 c. splintered almonds
1 c. organic cane sugar
Cut 1 lemon (Meyer if they are in season) and juice one half to get 1 1/2 T. Sometimes, this takes the whole lemon. Take the other half of the lemon (or another small lemon) and cut off the rind and de-seed. Add the juice, lemon half and the following ingredients:
Add 3/4 c. olive oil
1/2. c unsweetened vanilla almond milk
2 large eggs
1 tsp. almond extract
Blend everything until smooth and add the dry ingredients. Pour into the prepared pan and bake for 40-45″. Check before 40″. Cake is done when a tester comes out with a few crumbs. This is a forgiving cake but watch that it doesn’t become too brown. Remove from the oven to cool for 10″. Then run a knife around the perimeter and release the spring form.
I like this as it is but you could take some raspberries and run them through the blender with some Stevia or a little honey and some chocolate balsamic vinegar. Pool it on the plate, then place the cake on the raspberry coulis, add a few berries and you have a scrumptious dessert.