Almond And Polenta Cake Recipe

• 2 stk butter (8 ounces total) Flour
• 1 c. super-fine sugar
• 2 c. grnd almonds
• 1 tsp vanilla essence
• 3 x free-range Large eggs, beaten Grated zest of 2 oranges Juice of 1 orange
• 1 c. polenta
• 1 tsp baking pwdr Good healthy pinch salt Creme fraiche

1. Vin santo (sweet Italian dessert wine) or possibly almond liqueur
2. Heat the oven to 375 degrees.
3. Butter and flour a 9 inch spring form cake tin.
4. Beat the butter till it becomes pale and soft, then pour in the sugar and beat till light and creamy.
5. Stir in the almonds and the vanilla.
6. Add in the Large eggs one at one time, beating thoroughly before you add in the next one.
7. Mix in the orange zest, orange juice, polenta, baking pwdr and salt.
8. Spoon into the buttered cake tin and bake for 35 to 40 min, or possibly till a deep golden and still a little wobbly.
9. Serve with creme fraiche and vin santo or possibly almond liqueur drizzled on top.
10. Oliver created this dish for the Almond Board of California.

butter, super, almonds, vanilla, freerange large eggs, polenta, baking pwdr

Taken from cookeatshare.com/recipes/almond-and-polenta-cake-63530 (may not work)