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Serves: 12 servings
This recipe is from El Farol, Tapas and Spanish Cuisine. Thanks to Chef Charles Vollmar for making this for us.
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
- 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.
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Ingredients
- 4 cups port wine
- 1½ cups chopped dried figs
- pinch of salt
Instructions
- Mix all the ingredients in a saucepan and bring to a boil.
- Turn down to medium heat and simmer until the mixture is reduced by half.
- Allow to cook to room temperature.
- Strain through a fine mesh strainer and
- chill. (We used the sauce and the cooked figs as a garnish on the cakes).
