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| RECIPE FOR ALMOND, ORANGE AND POLENTA CAKE |
Title: Almond, Orange And Polenta Cake
Category: Cakes
Sub-Category: Bundt Cake
Instructions:
Almond, Orange and Polenta Cake
Source: Jamie Oliver for the Almond Board of California 1 cup (2 sticks) butter1 cup superfine sugar2 cups ground almonds1 teaspoon vanilla extract3 eggsGrated zest of 2 oranges (set a few pinches aside for garnish, if desired)Juice of 1 orange1 cup polenta1 teaspoon baking powderPinch of saltCrème fraîche or whipped cream, to tasteVin Santo or almond-flavored liqueur, to tasteSliced almonds (optional)Orange zest (optional)Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform cake tin.Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in the ground almonds and the vanilla extract.Add the eggs, one at a time, beating thoroughly before you add the next one.Fold in the orange zest, orange juice, polenta, baking powder and salt.Spoon into the buttered cake tin and bake for 35-40 minutes or until a deep golden brown and still a little bit wobbly in the center.Cool cake in pan about 20 minutes, then loosen sides of pan and finish cooling.To serve, cut into slices, put a dollop of whipped cream or crème fraîche on top of each piece and drizzle with a little of the Vin Santo or almond liqueur.Add sliced almonds and a sprinkle of orange zest, if desired.Makes 6 to 8 servings.
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