Lemon Honey Polenta Torte

I offered to bring a desert to a garden party, thinking I would have lots of time to make something - and then my flight was delayed. After being away for a week, and an hour before I was to leave for the party, I arrived home to an empty fridge.  There were a few lemons from the week before and some whole almonds.  I turned on the oven, threw the almonds in the food processor, and processed them into a fine grind and I was able to make this and only be a  few minutes late for the party, and the torte disappeared before I had a chance to taste it!

Lemon Honey Polenta Torte

Torte

• 1 cup of soft unsalted butter
• 1/2 cup of white sugar
• 1/2 cup of honey
• 2 cup of ground almonds
• 1/2 cup of fine cornmeal
• 3 eggs
• 1 1/2 teaspoons of baking powder
• zest of 2 lemons

Syrup

• juice of 2 lemons 
• 1 whole lemon
• 1/4 cup of honey

Preheat oven to 350F

Beat butter and sugar together until soft and creamy.  slowly add honey while beating.  Add one egg at a time and continue beating until smooth and a pale yellow.  

Mix ground almonds, cornmeal, lemon zest, and baking powder together.

Fold in dry ingredients 1/3 at a time.

Line the bottom of 8" spring pan with parchment paper and butter the sides.  Spread batter evenly over bottom of pan and bake for about 40 minutes.  The cake  is ready when it has pulled away from the edge of the pan and is golden.  Take cake out of oven and cool slightly.  Remove from spring pan and place on plate.  

While the cake is cooking combine honey and lemon juice over low heat on stove top.  Slice the remaining lemon into thin slices, removing any seeds,  and add to the  honey/lemon mixture. Simmer for 10 minutes. 

Prick the top of the cake with a fork, and  pour 1/2 of the lemon and honey mixture over the top.  Arrange the lemon slices on top, and pour the remaining honey mixture over the top.  Cool and serve.

I have substituted oranges for the lemon, with equally good results