This is the cake that preceded and inspired our Chocolate Almond Cake. It's bright, citrusy and reminiscent of a moist lemon cake mixed with a hint of cornbread. The almond flour and cornmeal provide amazing tenderness and moisture with a lovely toasted corn polenta flavor. We add lemon zest to the cake batter and make a tart lemon glaze that we drizzle on top. It's a wonderful cake any time of year; It feels light and happy, like a golden ray of sunshine brightening your day.
Toasting the slices on the griddle, like we do at La Copine, not only makes the cake warm and inviting, it also brings out the nuttiness of the almond and corn and helps all the flavors become more pronounced. Fresh raspberries, roasted almonds and of course crème fraîche round off this cake perfectly and make it your favorite piece of summer – or evoke the feeling of summer on a less sunny, cold winter day.
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