Ingredients
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1 1/4 cups fine cornmeal (polenta, not instant) fine cornmeal1 1/4 cups fine cornmeal (polenta, not instant)
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3/4 cup almond flour almond flour3/4 cup almond flour
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1/2 cup organic cane sugar organic cane sugar1/2 cup organic cane sugar
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2 tsp baking powder baking powder2 tsp baking powder
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1/2 tsp baking soda baking soda1/2 tsp baking soda
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1/4 tsp sea salt sea salt1/4 tsp sea salt
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2 tbsp finely chopped fresh rosemary fresh rosemary2 tbsp finely chopped fresh rosemary
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Zest of 2 large lemons lemonsZest of 2 large lemons
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1/3 cup extra virgin olive oil extra-virgin olive oil1/3 cup extra virgin olive oil
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3/4 cup unsweetened almond milk (or other plant-based milk) unsweetened almond milk3/4 cup unsweetened almond milk (or other plant-based milk)
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1/4 cup fresh lemon juice fresh lemon juice1/4 cup fresh lemon juice
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1 tsp pure vanilla extract pure vanilla extract1 tsp pure vanilla extract
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1/4 cup unsweetened applesauce unsweetened applesauce1/4 cup unsweetened applesauce
Directions
Prepare and bake the cake as instructed, ensuring to drizzle the warm syrup over while the cake is still warm for maximum absorption and flavor. For a nut-free version, replace almond flour with finely ground sunflower seeds. For alcohol-free, omit vodka in the syrup.
Steps
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1
Done
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper. |
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2
Done
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In a large bowl, whisk together cornmeal, almond flour, sugar, baking powder, baking soda, salt, chopped rosemary, and lemon zest. |
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3
Done
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In a separate bowl, whisk together olive oil, almond milk, lemon juice, vanilla, and applesauce until smooth. |
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4
Done
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Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix. |
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5
Done
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Pour batter into the prepared pan, smoothing the top. |
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6
Done
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Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. |
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7
Done
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While the cake bakes, make the syrup: In a small saucepan, combine lemon juice, sugar, water, and vodka (if using). Bring to a simmer and cook for 3-4 minutes, until slightly thickened. Remove from heat. |
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8
Done
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When the cake is done, let it cool in the pan for 10 minutes. Invert onto a wire rack. |
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9
Done
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While the cake is still warm, poke holes all over with a toothpick and drizzle with the limoncello syrup. |
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10
Done
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Let cool completely. Garnish with lemon slices and rosemary before serving, if desired. |
