Lemon Olive Oil Cake

Active time: 20 minutes

Total time: 1 hour and 5 minutes, plus cooling time

Yield: Makes 1 (9-inch) cake

Cake:

1 1/2 cups almond meal (or almond flour)

1 cup medium- or fine-grind cornmeal

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

3 large eggs, room temperature

1 cup sugar

3/4 cup fruity olive oil

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon almond extract

Syrup:

1/4 cup fresh lemon juice

1/4 cup sugar

DIRECTIONS

Heat a conventional oven to 350-degree (or a convection oven to 325 degrees). Grease a 9-inch springform pan and line with parchment.

Combine the almond meal, cornmeal, baking powder and salt in a bowl and whisk to blend.

Whisk the eggs and sugar in a large bowl until light in color, about 2 minutes. Mix in the olive oil, lemon juice, zest and almond extract. Add the dry ingredients and mix to combine without overmixing.

Pour the batter into the prepared pan. Transfer to the oven and bake until the cake is golden brown and a knife inserted into the center is clean, about 45 minutes. (Cooking time may be a bit shorter if using a convection oven.)

While the cake is baking, prepare the syrup. Combine the lemon juice and sugar in a small saucepan over medium-low heat and whisk until the sugar dissolves. Remove from the heat. Set aside 1 to 2 tablespoons for the whipped cream (optional).

Transfer the cake from the oven to a wire rack. Brush the top with some of the syrup and cool 10 minutes. Remove the sides of the pan and brush the cake on the sides with more of the syrup. Cool completely.

Serve plain or with whipped cream and/or candied lemon peel for decoration. To whip the cream, add 1 cup heavy cream to a mixing bowl fitted with a whisk attachment. Whip the cream until traces of the whisk appear. Drizzle in 1 tablespoon cooled (not warm) syrup and continue to whip until soft peaks form.

To store the cake, wrap in plastic and store at room temperature for up to 3 days or freeze for up to 1 month.