Lemon Almond Polenta Torte With Raspberry Sauce

• 12 cup coarse yellow cornmeal or 12 cup polenta
• 12 cup all-purpose flour
• 14 teaspoon salt
• 1 12 cups whole almonds (7.5 oz.)
• 1 cup sugar
• 1 large organic lemon, scrubbed
• 34 cup light extra virgin olive oil
• 12 cup milk
• 2 large eggs
• 12-1 teaspoon almond extract
• 1 tablespoon powdered sugar, for dusting
• 1 cup frozen raspberries
• 12 cup sugar
• 1 lemon, zest

1. Preheat oven to 325 degrees.
2. Butter and flour a 9-inch springform pan.
3. Combine the first three ingredients in a bowl.
4. Place sugar and almonds in the work bowl of a food processor and pulse to combine into a uniform mealy mixture.
5. Cut the lemon in half and juice one of the halves.
6. Seed the other half and cut the entire lemon into eight pieces.
7. 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.
8. The lemon should be chopped finely.
9. Add the remaining ingredients (oil, milk, eggs, and extract).
10. Process to combine all.
11. Mixture should be soupy.
12. Add the dry ingredients from the bowl and process to mix well.
13. Pour the batter into the prepared pan, bake in preheated oven 60 minutes, or until a toothpick comes out clean.
14. To serve, dust with powdered sugar and add some raspberry sauce to each serving.
15. 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.

cornmeal, flour, salt, almonds, sugar, lemon, light extra virgin olive oil, milk, eggs, almond, powdered sugar, frozen raspberries, sugar, lemon

Taken from www.food.com/recipe/lemon-almond-polenta-torte-with-raspberry-sauce-464099 (may not work)