Almond, Orange And Polenta Cake

Preheat the oven to 375 degrees F. Butter and flour a 9-inch spring-form cake tin.

Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in the almonds and the vanilla.

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.

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 creme fraiche 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.

Recipe Source: Jamie Oliver for the Almond Board of California