Categories: Desserts(non-chocolate), Gluten-free

Ingredients

• 8 oz butter
• 1 cup sugar, superfine
• 2 cups ground almonds
• 1 tsp vanilla extract
• 2 eggs, large
• zest of 2 oranges
• orange juice, from 1 orange
• 1 cup polenta or yellow cornmeanl
• 1 tsp baking powder
• salt, large pinch
• crème fraîche or whipped cream, to taste
• Almond liqueur, to taste

Directions

1. Preheat oven to 375º. Grease a 9" springform pan and “flour” with cornmeal.

2. Beat the butter until it becomes pale and soft, then pour in the sugar and beat until light and creamy.

3. Stir in the almonds and the vanilla.

4. Add the eggs one at a time, beating throughly before you add the next one.

5. Fold in the orange zest and juice, polenta, baking powder and salt.

6. Spoon into the prepared cake tin and bake for 35 to 40 minutes, or until a deep golden brown and still a little wobbly in the center.

7. Serve with crème fraîche and almond liqueur drizzled on top.

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