Cake
1 cup butter
1 cup, plus 2 Tbsp. sugar
3 eggs
½
tsp. vanilla
2 ½ cups ground almonds
Grated zest and juice of 3 limes
¾
cup fine yellow cornmeal or polenta flour
1 tsp. baking powder
Pinch of salt
Lime Crust
Juice of 3 limes
¼
cup sugar
Preheat oven to 325 degrees.
Blend butter and sugar until creamy and light. Add eggs one at a time, beating
after each. Using a spoon, stir in the vanilla and ground almonds. Fold in
the lime zest, lime juice, polenta flour, baking powder and salt.
Spoon into buttered and floured cake pan 10” springform pan. Bake for 1 hr, 15 minutes or until set and golden brown.
Meanwhile, to make the lime crust, combine lime juice and sugar and set aside.
When the cake is taken out of the oven, prick well with a skewer all over the surface and spoon the lime crust mixture over the top of the cake. Let cool for 15 minutes in the pan. Remove from the springform pan and serve warm or cold with mascarpone or coconut ice cream.
Note: Trader Joe’s has bags of ground almonds in their nut section.
Also, I think it might be more successful to put the cake in a slightly smaller
diameter springform pan. It would be thicker, but I haven’t experimented
to know if it would still cook through at the same temperature if it was thicker.