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.

Lorrie Corvin
Recipe by Oxmoor House June 2006

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Recipe Summary

prep:
24 mins
cook:
30 mins
total:
54 mins
Yield:
8 servings (serving size: 1 cake slice and 1/4 cup orange mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

  • 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.

  • 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.

  • 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.

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

363 calories; fat 11.1g; saturated fat 4.5g; protein 6.3g; carbohydrates 53.5g; fiber 4.7g; cholesterol 94mg; iron 0.8mg; sodium 244mg; calcium 76mg.
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