Almond And Polenta Cake Recipe – a delicious recipe with butter, super, almonds, vanilla, free-range Large eggs, polenta. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Vin santo (sweet Italian dessert wine) or possibly almond liqueur
2
Heat the oven to 375 degrees.
3
Butter and flour a 9 inch spring form cake tin.
4
Beat the butter till it becomes pale and soft, then pour in the sugar and beat till light and creamy.
5
Stir in the almonds and the vanilla.
6
Add in the Large eggs one at one time, beating thoroughly before you add in the next one.
7
Mix in the orange zest, orange juice, polenta, baking pwdr and salt.
8
Spoon into the buttered cake tin and bake for 35 to 40 min, or possibly till a deep golden and still a little wobbly.
9
Serve with creme fraiche and vin santo or possibly almond liqueur drizzled on top.
10
Oliver created this dish for the Almond Board of California.
1324
kcal
Calories
101
g
Fat
96
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 stk butter (8 ounces total) Flour, 1 c. super-fine sugar, 2 c. grnd almonds, 1 tsp vanilla essence, and more.
Yes, Almond And Polenta Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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