Polenta Cake with Amaretto Oranges
Polent A mixture of instant polenta, baking powder, slivered almonds, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 54 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.
Instructions
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.