Gluten-free raspberry almond cornmeal cake is unfussy, comforting and deeply satisfying

This simple gluten-free cake is a sweet, reliable pick-me-up. It's the kind of cake you'll find yourself reaching for at any hour of the day, equally at home on the breakfast table, alongside an afternoon cup of coffee or tea, or served as a low-key dessert after dinner.

Almond flour and cornmeal form the base of the cake, giving it a naturally gluten-free structure with just the right balance of tenderness and texture. Fresh lemon zest brightens the batter, adding a subtle citrus aroma that keeps the cake feeling light, and juicy raspberries are scattered throughout for pops of tart sweetness in every slice.

Medium-grind cornmeal adds a gentle crunch that contrasts nicely with the moist crumb, adding texture to each bite. If you prefer a softer, more delicate bite, then fine-ground cornmeal can be used instead. Either way, the result is a cake that's unfussy, comforting and deeply satisfying.

This cake is best enjoyed simply — no frosting required — but the recipe includes a simple lemon syrup. A light dusting of powdered sugar is more than enough, though it's just as lovely served plain, warm from the oven or topped with a dollop of whipped cream. It keeps well for several days, making it a perfect make-ahead option for busy mornings or casual entertaining.

Raspberry Almond Cornmeal Cake

Active time: 20 minutes
Total time: 1 hour and 10 minutes
Yield: Makes one (8-inch) cake

Ingredients

1 3/4 cups ground almonds
1 cup medium grind or finely ground cornmeal (see note)
2 teaspoons baking powder
1 teaspoon kosher salt
Zest of one lemon, plus juice
3 large eggs
1 cup granulated sugar, plus 2 tablespoons
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup fruity olive oil
6 ounces fresh raspberries

Directions

Heat the oven to 350 degrees (or 325 degrees for a convection oven). Lightly oil an 8-inch springform pan. Line the bottom with parchment.

Combine the ground almonds, cornmeal, baking powder, salt and lemon zest in a bowl. Whisk to blend.

Combine the eggs and 1 cup sugar in a separate large bowl or the bowl of an electric mixer. Mix until light and fluffy. Stir in the almond and vanilla extracts, then stir in the oil until combined. Add the dry ingredients.

Fold half of the raspberries into the batter. Spoon the batter into the prepared pan and smooth the top. Top with half of the remaining raspberries, gently pressing into the batter.

Bake until golden and a skewer inserted in the center comes out clean, about 50 minutes.

While the cake bakes, make the syrup. Combine the lemon juice and the 2 tablespoons sugar in a small saucepan over medium heat. Simmer until the sugar dissolves and the mixture is slightly reduced and syrupy, about 2 minutes.

When the cake is ready, remove from the oven and transfer to a wire rack. Brush the top with some of the syrup. After 10 minutes, remove the sides of the springform pan. Brush the sides of the cake with the remaining syrup. Cool to room temperature. Serve with the remaining raspberries for garnish.

Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.