Honey Citrus Polenta Cake
1 hr 35 minServes 10
A tender almond and polenta cake soaked with warm honey-citrus syrup while still hot from the oven.
| prepPreheat oven to 350°F / 180°C | ||||||||||
| prepLine an 8-inch round cake pan with parchment paper and spray lightly with nonstick cooking spray | ||||||||||
| 220 g butter, softened | Beat butter & sugar until light & fluffy | Beat in almond flour on low | Add eggs one at a time, mixing on low | Mix in vanilla, orange juice & zest | Fold dry ingredients into batter | Pour into pan, smooth top | Bake 350°F / 180°C, 30 min | Reduce to 320°F / 160°C, bake 25–30 min | Poke holes in warm cake, pour syrup over | Cool completely in pan, then invert |
| 220 g sugar | ||||||||||
| 300 g almond flour | ||||||||||
| 1 large egg | ||||||||||
| 1 large egg | ||||||||||
| 1 large egg | ||||||||||
| 1 teaspoon pure vanilla extract | ||||||||||
| 1 navel orange, zest | ||||||||||
| 1 navel orange, juice | ||||||||||
| 150 g polenta | Whisk polenta, baking powder & cardamom | |||||||||
| 1 teaspoon baking powder | ||||||||||
| 1/2 teaspoon ground cardamom | ||||||||||
| 2 lemons, juice | Boil lemon & orange juices, add honey | Simmer 4–5 min until thin syrup forms | ||||||||
| 2 navel oranges, juice | ||||||||||
| 4 tablespoons honey | ||||||||||
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