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Polenta Cake with Amaretto Oranges

Prep time 24 mins
Cook time 30 mins
Yield 8 servings (serving size: 1 cake slice and 1/4 cup orange mixture)
 Polenta is cornmeal boiled into a porridge and usually eaten baked, fried or grilled. It is the not-so-secret ingredient in this moist cake with amaretto soaked oranges.


  • 1/2 cup slivered almonds, toasted
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 3 large eggs
  • 1 teaspoon grated fresh lemon rind
  • 1/4 cup fresh lemon juice
  • 1 1/4 cups instant polenta
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Cooking spray
  • 2 large navel oranges (about 1 3/4 pounds)
  • 1/4 cup amaretto (almond-flavored liqueur)
  • 1 tablespoon sugar

Nutrition Information

  • calories 363
  • fat 11.1 g
  • satfat 4.5 g
  • protein 6.3 g
  • carbohydrate 53.5 g
  • fiber 4.7 g
  • cholesterol 94 mg
  • iron 0.8 mg
  • sodium 244 mg
  • calcium 76 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place toasted almonds in a food processor, and process until ground; set aside.

  3. Place 1 cup sugar and butter in a large bowl; beat with a mixer at medium speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon rind and juice.

  4. Combine ground almonds, polenta, salt, and baking powder in a large bowl. Add egg mixture, and stir until well blended. Pour batter into an 8-inch springform pan coated with cooking spray.

  5. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

  6. While cake cools, cut peel and pith away from oranges using a sharp knife. Cut oranges crosswise into 1/4-inch slices; cut each slice into quarters. Combine oranges, amaretto, and 1 tablespoon sugar, stirring gently until sugar dissolves.

  7. Cut cake into 8 wedges. Spoon oranges and syrup over cake.

  8. Note: Substitute 1/4 cup orange juice, 1/4 teaspoon almond extract, and 1 tablespoon sugar for the amaretto, if desired.

Oxmoor House Healthy Eating Collection