Receta de Pastel de Limón y Aceite de Oliva sin Gluten

Ingredientes

• Rind of 2 lemons, white pith removed, cut into thin strips
• 1 cup sugar
• 1 1/2 cups almond flour
• 1/2 cup fine polenta
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs, room temperature
• 1 cup sugar
• 3/4 cup extra virgin olive oil, plus enough to oil the pan
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/2 cup toasted pistachios, roughly chopped
• 8 ounces mascarpone, room temperature
• 1/4 cup heavy cream
• 2 tablespoons powdered sugar
• Zest of 1 lemon
• All of the candied lemon rind
• 3 to 4 small fresh rosemary sprigs
• 2 tablespoons extra virgin olive oil

Preparación

1. 1

   Preheat the oven to 350 F.

2. 2

   Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.

3. 3

   Bring a small saucepan of water to a boil.

4. 4

   Add the lemon strips and blanch for 2 minutes. Drain and repeat twice more.

5. 5

   Combine 1 cup sugar and 1 cup water in the saucepan and bring it to a simmer.

6. 6

   Add the blanched lemon strips and cook until the syrup thickens and caramelizes, about 15 to 20 minutes.

7. 7

   Transfer the strips to a wire rack with a fork and cool completely.

8. 8

   Whisk together the almond flour, polenta, baking powder, and salt in a bowl.

9. 9

   In a large bowl, beat the eggs and 1 cup sugar together until pale and slightly thickened, about 3 to 4 minutes.

10. 10

    Stream in the olive oil while beating.

11. 11

    Add the lemon zest and lemon juice.

12. 12

    Fold in the dry ingredients until just combined. Fold in the pistachios.

13. 13

    Pour the batter into the prepared pan.

14. 14

    Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.

15. 15

    Cool in the pan 10 minutes, then turn out onto a wire rack.

16. 16

    Beat the mascarpone, heavy cream, powdered sugar, and lemon zest together until smooth and lightly whipped, about 2 minutes. Do not overbeat.

17. 17

    Spread or pipe the whipped mascarpone over the cooled cake.

18. 18

    Drizzle with olive oil. Arrange the candied lemon rind over the top, and garnish with rosemary sprigs.

19. 19

    Serve immediately.