Orange Polenta Almond Cake
Author: Liz Bokisch
Serves: 12 servings
- 1½ quarts water
- 2 whole oranges with peel
- 1 cup flour
- 2 tablespoons cornstarch
- 1 cup polenta
- 1½ cups Marcona almonds, roasted
- 1½ cups butter
- 2 cups sugar
- 6 eggs
- 1 teaspoon vanilla extract
- Boil water and simmer the whole oranges for about 30 minutes. Remove and let cool. In a mixing bowl,
- place all dry ingredients, except almonds. Grind the almonds until smooth. Add to the dry ingredients and
- mix well. Set aside.
- Process the oranges in a food processor until smooth.
- Cream the butter and sugar. Add the eggs, slowly, one at a time.
- Add the orange purée and vanilla.
- Add the dry ingredients and beat until combined.
- Cook in 2 buttered 8-inch cake pans for about 40 minutes at 325°F.
- Serve with the figs and Port-Fig Sauce.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/orange-polenta-almond-cake-with-port-fig-syrup
3.4.3177