Name: Orange & almond polenta cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Ingredients: 185g butter, cubed, at room temperature; 220g caster sugar; 2 tsp finely grated orange rind; 4.40 gm vanilla extract; 3 eggs, at room temperature; 150.00 gm fine polenta; 150g self-raising flour; 100g almond meal; 180ml orange juice; Icing sugar, to serve

Orange & almond polenta cake

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Ingredients:

185g butter, cubed, at room temperature
220g caster sugar
2 tsp finely grated orange rind
4.40 gm vanilla extract
3 eggs, at room temperature
150.00 gm fine polenta
150g self-raising flour
100g almond meal
180ml orange juice
Icing sugar, to serve

Instructions:

Preheat your oven to 170°C, then generously grease and line a 22cm round cake pan with non-stick baking paper.
In a bowl, use an electric mixer to beat butter, sugar, orange rind, and vanilla extract for 10-12 minutes, scraping down the sides occasionally until the mixture is pale and creamy. Then, add eggs one at a time, beating well after each addition.
In a bowl, mix polenta, flour, and almond meal together. Add half of this mixture to the butter mixture along with half of the orange juice. Mix thoroughly. Repeat with the remaining polenta mixture and orange juice.
Transfer the mixture into the baking pan and ensure the top is even. Bake for 40-50 minutes or until a skewer inserted in the middle comes out clean.
Allow the cake to rest in the pan for 15 minutes before gently transferring it to a wire rack to cool. Dust with icing sugar before serving.

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