Orange-Almond Polenta Cake

• 1/3 cup cornmeal
• 2/3 cup unbleached white flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups almonds
• 3/4 cup sugar
• 1 orange
• 1/2 cup vegetable oil
• 2 eggs
• Confectioners sugar for dusting

1. Preheat the oven to 350.
2. Lightly oil and flour a 9-inch round cake pan.
3. Sift the cornmeal, flour, baking powder, and salt into a bowl.
4. In a blender or food processor, whirl the almonds and sugar until the almonds are finely ground.
5. Add to the flour mixture.
6. Grate the orange peel (see page 290) and juice the orange (about 1/3 cup).
7. Add the orange juice, orange zest, oil, eggs, and 1/3 cup of water to the blender or food processor and whirl for about 15 seconds.
8. Add the dry ingredients and blend until well mixed, using a spatula to scrape down the sides if necessary.
9. Pour the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted in the center of the cake comes out clean.
10. Cool on a rack for 10 minutes; then carefully remove the cake from the pan.
11. When thoroughly cool, dust with confectioners sugar.
12. If you dont have a fresh orange, this cake will be just fine with 1/3 cup prepared orange juice.
13. Serve with berries or sliced fruit such as peaches or nectarines.

cornmeal, unbleached white flour, baking powder, salt, almonds, sugar, orange, vegetable oil, eggs, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/orange-almond-polenta-cake-377227 (may not work)