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Almond, Orange And Polenta Cake
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- #102176
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup butter
1 cup superfine sugar
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
2 oranges, grated zest of (set a few pinches aside for garnish, if desired)
1 orange, juiced
1 cup polenta
1 teaspoon baking powder
1 pinch salt
creme fraiche or whipped cream, to taste
Vin Santo Tuscan wine or almond-flavored liqueur, to taste
sliced almonds (optional)
orange zest (optional)
directions
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
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mummy
nutrition data
Nutritional data has not been calculated yet.
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