Almond and Polenta Cake
Recipe By: Jamie Oliver
Serving Size: 6
Ingredients:
2 sticks butter
1 cup sugar, superfine
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
Grated zest of 2 oranges
1 orange, juice of
1 cup polenta
1 teaspoon baking powder
Good pinch salt
Creme fraiche, to taste
Vin santo, or almond liqueur, to taste
Directions:
Preheat the oven to 375∞F. Butter and flour a 9-inch spring form cake tin. Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy. Stir in the almonds and the vanilla. Add the eggs one at a time, beating thoroughly before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder and salt.
Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly. Serve with crËme fraiche and vin santo or almond liqueur drizzled on top.
Recipe By: Jamie Oliver
Serving Size: 6
Ingredients:
2 sticks butter
1 cup sugar, superfine
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
Grated zest of 2 oranges
1 orange, juice of
1 cup polenta
1 teaspoon baking powder
Good pinch salt
Creme fraiche, to taste
Vin santo, or almond liqueur, to taste
Directions:
Preheat the oven to 375∞F. Butter and flour a 9-inch spring form cake tin. Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy. Stir in the almonds and the vanilla. Add the eggs one at a time, beating thoroughly before you add the next one. Fold in the orange zest, orange juice, polenta, baking powder and salt.
Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly. Serve with crËme fraiche and vin santo or almond liqueur drizzled on top.