Part 2/11:

The first recipe introduces a vibrant lemon cornmeal cake, rooted in Italian traditions but with a modern, gluten-free twist. Using finely ground cornmeal and almonds, the baker recreates a moist, flavorful torte enriched with olive oil instead of butter, making it suitable for those on gluten-free diets. The process begins with acidulating milk using lemon juice, creating a tangy buttermilk substitute that enhances the cake's texture.