Polenta Cake with Amaretto Oranges |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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