Polenta Cake With Amaretto Oranges

  1. Preheat oven to 375u0b0.
  2. Place toasted almonds in a food processor, and process until ground; set aside.
  3. Place 1 cup sugar and butter in a large bowl; beat with a mixer at medium speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon rind and juice.
  4. Combine ground almonds, polenta, salt, and baking powder in a large bowl. Add egg mixture, and stir until well blended. Pour batter into an 8-inch springform pan coated with cooking spray.
  5. Bake at 375u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
  6. While cake cools, cut peel and pith away from oranges using a sharp knife. Cut oranges crosswise into 1/4-inch slices; cut each slice into quarters. Combine oranges, amaretto, and 1 tablespoon sugar, stirring gently until sugar dissolves.
  7. Cut cake into 8 wedges. Spoon oranges and syrup over cake.
  8. Note: Substitute 1/4 cup orange juice, 1/4 teaspoon almond extract, and 1 tablespoon sugar for the amaretto, if desired.

slivered almonds, sugar, butter, eggs, lemon rind, lemon juice, instant polenta, salt, baking powder, cooking spray, oranges, sugar

Taken from www.myrecipes.com/recipe/polenta-cake-with-amaretto-oranges (may not work)

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