Ingredients
2 sticks butter
1 cup superfine sugar
2 cups ground almonds
1 teaspoon vanilla essence
3 free range eggs
Grated zest of 2 oranges
Juice of 1 orange
1 cup dry polenta
1 teaspoon baking powder
Good pinch salt
Crème 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 crème fraiche and vin santo or almond liqueur drizzled on top.
Creator Comment
Created by Jamie Oliver for the Almond Board of California |
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