Polenta Cake

• 1/2 cup sugar
• 1/4 teaspoon sugar
• 1 stick butter softened, unsalted
• 2 each egg yolks room temp
• 1 teaspoon orange zest finely grated
• 1/2 teaspoon lemon zest finely grated
• 1/2 each vanilla bean
• 23 cup almonds natural
• 1/2 cup cornmeal yellow
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 4 each egg whites room temp
• 2 teaspoons powdered sugar
• 1 x whipped cream sweetened

1. Preheat oven to 325F (160C).
2. Generously butter an 8 X 1 inch square baking pan.
3. In a large bowl, combine 1/2 cup of the sugar and the butter, egg yolks and orange and lemon zests.
4. Scrape seeds from vanilla bean into mixture, or add extract.
5. Using an electric mixer, beat at high speed until smooth, light and creamy, about 2 minutes.
6. In a food processor, finely grind the almonds with the cornmeal/polenta, cornstarch and baking powder.
7. In a medium bowl, using an electric mixer, beat the egg whites with the remaining 1/4 teaspoon sugar until they form soft peaks.
8. Gently fold the dry ingredients and 1/2 the beaten egg whites into the butter mixture; then fold in the remaining egg whites until just incorporated.
9. Gently scrape the batter evenly into the prepared pan and bake for about 30 minutes, or until the top of the cake is golden and a cake tester inserted into the center comes out clean.
10. Transfer pan to a cooling rack for 10 minutes; then invert the cake on the rack and let cool completely.
11. Sprinkle with confectioners sugar, cut into 6 pieces and serve with topping.

sugar, sugar, butter, egg yolks, orange zest, lemon zest, vanilla bean, almonds natural, cornmeal yellow, cornstarch, baking powder, egg whites, powdered sugar

Taken from recipeland.com/recipe/v/polenta-cake-37472 (may not work)