Almond Polenta Cake
1/2 cup toasted, sliced almonds
1/2 cup ground almonds
1/2 cup finely ground polenta (if you have only regular polenta you can grind
it in a food processor)
1/2 cup flour
11/2 tsp cornstarch
1 tsp baking powder
1 tsp salt
8 tbsp butter, room temperature (plus more for pan)
4 tbsp roasted almond oil
1 cup sugar (plus more for pan)
3 eggs
3 tbsp orange juice
1/2 tsp vanilla
extract
Preheat oven to 320F and butter a 8 inch round spring form
pan well, making sure there is plenty on the bottom. Sprinkle some sugar and
the toasted slivered almonds on the bottom.
Whisk together the ground almonds, polenta, flour, cornstarch, baking powder
and salt. Cream the butter, almond oil and sugar until fluffy and white. Add
eggs one at a time making sure each one is incorporated before the next is
added. Beat in the orange juice and vanilla. Mix in the dry ingredients until
just combined and pour into the cake pan.
Bake for 45 to 50 minutes or until a skewer inserted in the center comes out
clean. Cool for 15 minutes and then turn out on a wire rack.
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