Almond Lemon Polenta Cake

Almond Lemon Olive Oil Polenta Cake

Almond Lemon Polenta Cake

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 


All the recipes are in three stages of the diet plan

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.








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