diced unsalted butter, 1 cup 2 tbsp
finely ground cornmeal, 1 cup
all-purpose flour, 2 cups
granulated sugar, 1 cup
almond, 7 oz plus more for garnish
2 large egg yolks
vanilla extract, 1 tbsp
the grated zest of 1 lemon


Preheat the oven to 360°F.
Butter a 10 to 11-inch spring-form pan and dust with cornmeal.
In a large bowl combine the butter (note: if you’d like an even crisper cake, use half butter and half lard), cornmeal, flour, sugar, almonds, yolks, vanilla, and zest crumbling the ingredients with your fingers until just coarsely combined. It should look lumpy and dry.
Take loose handfuls and sprinkle into the prepared pan.
It will be irregular and should be very crumby and free form. It must not be compacted. It will come together as it bakes.
Top with a scattering of almond slivers or whole almonds, if you like.
Bake for 50 to 60 minutes until golden at the edges and cooked throughout. Allow it to cool in the pan.
If you like, serve with warm melted chocolate on the side.

Thanks to: Francine Segan