Orange Polenta Almond Cake
 
Prep time
Cook time
Total time
 
This recipe is from El Farol, Tapas and Spanish Cuisine. Thanks to Chef Charles Vollmar for making this for us.
Author:
Serves: 12 servings
Ingredients
  • 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
Instructions
  1. Boil water and simmer the whole oranges for about 30 minutes. Remove and let cool. In a mixing bowl,
  2. place all dry ingredients, except almonds. Grind the almonds until smooth. Add to the dry ingredients and
  3. mix well. Set aside.
  4. Process the oranges in a food processor until smooth.
  5. Cream the butter and sugar. Add the eggs, slowly, one at a time.
  6. Add the orange purée and vanilla.
  7. Add the dry ingredients and beat until combined.
  8. Cook in 2 buttered 8-inch cake pans for about 40 minutes at 325°F.
  9. 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