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Lemon Almond Polenta Torte With Raspberry Sauce

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“A rustic, textured cake redolent of lemon; a whole lemon is ground up in the batter. Other citrus can be substituted. This is a flat, dense, almost primitive cake that does not rise much, as there is no leavening agent added, and the eggs don't really rise much, so don't expect anything light and airy! The batter is made in a food processor. I used 7.5 oz by weight of sliced and slivered almonds, as I did not have whole ones, and toasted them a bit first to enhance the flavor. I used vanilla extract, which is the only one I keep around, and baked it in a nine-inch nonstick cake pan instead of the springform pan. I also had some lemon-infused olive oil on hand and used that for about half of the oil called for. From, originally published years ago in Eating Well. I believe it is from the old original Eating Well, as it is not on their web site.”
1hr 20mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan.
  2. Combine the first three ingredients in a bowl.
  3. Place sugar and almonds in the work bowl of a food processor and pulse to combine into a uniform mealy mixture.
  4. Cut the lemon in half and juice one of the halves. Seed the other half and cut the entire lemon into eight pieces.
  5. Add the lemon pieces and the lemon juice to the sugar and almond mixture in the food processor bowl; Pulse to chop and combine, about 45 seconds. The lemon should be chopped finely.
  6. Add the remaining ingredients (oil, milk, eggs, and extract). Process to combine all. Mixture should be soupy.
  7. Add the dry ingredients from the bowl and process to mix well.
  8. Pour the batter into the prepared pan, bake in preheated oven 60 minutes, or until a toothpick comes out clean.
  9. To serve, dust with powdered sugar and add some raspberry sauce to each serving.
  10. Raspberry sauce: Heat 1 cup frozen rapberries, 1/2 cup sugar, and a little lemon zest in a saucepan, cook down until saucy and strain out seeds.

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