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Almond and Polenta Cake

Difficulty

Medium

Ingredients
Serves: 16
  • 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
Preparation
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Spoon into the buttered cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly.
  5. Serve with crème fraiche and vin santo or almond liqueur drizzled on top.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 278
Fat 18g
Sat Fat 8g
Mono Fat 7.8g
Poly Fat 1.9g
Protein 5g
Cartb 24g
Fiber 1.5g
Cholesterol 71mg
Sodium 160mg
Calcium 42mg
Potassium 124mg
Vitamin E 3.2mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.