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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 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

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