Updated: Dec 23, 2019
2 cups almond meal (flour)
¾ cup polenta
1 ½ tsp baking powder
1 ½ eggs
½ cup refined sugar
Zest of 1 lemon
3-4 cloves of cardamom
½ cup of unsalted butter, softened
¾ cup of honey
5-6 strains saffron
Preheat the oven to 350 degrees Fahrenheit (175C). In a bowl, mix together polenta, almond flour, and baking powder. In another bowl, pour the sugar and beat with the butter until the color is pale and white. Slowly mix the dry ingredients into the sugar/butter mixture, followed by 1 egg, and then alternate the dry ingredients and eggs with the beater until everything is blended in.
In a cup, pour the honey in and add the saffron strains. Microwave on low heat for 5-10 seconds until the saffron starts to color the honey, and mix into the rest of the ingredients until a smooth consistency is reached.
Grind the cardamom into a powder and sprinkle into the mixture. Lastly, sprinkle in the lemon zest.
Pour the mixture into a lined pan, cover with a foil paper (this is VERY important so that it doesn't cook too fast and burn) and cook for approximately 30 minutes. Remove the foil for the last 10 minutes until cake is browned on top.