This is the cake that preceded and inspired our Chocolate Almond Cake. It's bright, lemony, and reminiscent of a moist lemon pound cake mixed with a touch of cornbread. Almond flour and cornmeal provide incredible tenderness and moisture with a delicious roasted corn polenta aroma. We add lemon zest to the cake batter and make a tart lemon glaze to drizzle on top. It is a wonderful cake any time of year; It feels light and happy, like a golden ray of sunshine is coming to brighten your day.
Grilling the slices like we do at La Copine will not only make the cake warm and inviting, it will simultaneously bring out the nutty flavor of the almond and corn and help all the flavors be more pronounced. Fresh raspberries, toasted almonds and of course fresh cream together absolutely complement this cake and will make it your favorite slice of summer, or evoke the feeling of summer on a cold, unsunny winter day.
