Polenta Cake With Amaretto Oranges

• 1/2 cup slivered almonds, toasted
• 1 cup sugar
• 1/4 cup butter, softened
• 3 large eggs
• 1 teaspoon grated fresh lemon rind
• 1/4 cup fresh lemon juice
• 1 1/4 cups instant polenta
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Cooking spray
• 2 large navel oranges (about 1 3/4 pounds)
• 1/4 cup amaretto (almond-flavored liqueur)
• 1 tablespoon sugar

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)