Categories: Desserts(non-chocolate), Gluten-free
Ingredients
- 8 oz butter
- 1 cup sugar, superfine
- 2 cups ground almonds
- 1 tsp vanilla extract
- 2 eggs, large
- zest of 2 oranges
- orange juice, from 1 orange
- 1 cup polenta or yellow cornmeanl
- 1 tsp baking powder
- salt, large pinch
- crème fraîche or whipped cream, to taste
- Almond liqueur, to taste
Directions
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Preheat oven to 375º. Grease a 9" springform pan and “flour” with cornmeal.
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Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy.
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Stir in the almonds and the vanilla.
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Add the eggs one at a time, beating throughly before you add the next one.
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Fold in the orange zest and juice, polenta, baking powder and salt.
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Spoon into the prepared cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly in the center.
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Serve with crème fraîche and almond liqueur drizzled on top.