Directions:
- Preheat the oven to 190 C or 375 F.
- Butter and flour a 9 inch springform cake tin.
- Beat the butter until it becomes pale and soft.
- Pour in the sugar and beat until light and creamy.
- Stir in the almonds and vanilla.
- Add the eggs one at a time, beating thoroughly before adding the next one.
- Zest and juice the oranges and fold into the batter, along with polenta, baking powder and salt.
- Spoon into the buttered cake tin.
- Bake for 30-35 minutes or until golden brown.
- Serve with creme fraiche and a drizzling of almond liqueur.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3378.1 Kcal (14143 kJ) | ||
| Calories from fat | 1942.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 215.79g | 332% | |
|---|---|---|---|
| Cholesterol | 706.33mg | 235% | |
| Sodium | 418.21mg | 17% | |
| Potassium | 2816.63mg | 60% | |
| Total Carbs | 330.59g | 110% | |
| Sugars | 215.47g | 862% | |
| Dietary Fiber | 34.62g | 138% | |
| Protein | 75.01g | 150% | |
| Vitamin C | 138.9mg | 232% | |
| Vitamin A | 5.5mg | 183% | |
| Iron | 9.8mg | 54% | |
| Calcium | 1071.5mg | 107% | |
| Amount Per 100 g | |||
| Calories | 286.54 Kcal (1200 kJ) | ||
| Calories from fat | 164.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.3g | 332% | |
|---|---|---|---|
| Cholesterol | 59.91mg | 235% | |
| Sodium | 35.47mg | 17% | |
| Potassium | 238.91mg | 60% | |
| Total Carbs | 28.04g | 110% | |
| Sugars | 18.28g | 862% | |
| Dietary Fiber | 2.94g | 138% | |
| Protein | 6.36g | 150% | |
| Vitamin C | 11.8mg | 232% | |
| Vitamin A | 0.5mg | 183% | |
| Iron | 0.8mg | 54% | |
| Calcium | 90.9mg | 107% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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