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Orange almond polenta cake

Orange almond polenta cake

Cakes Italian cuisine

I once saw a recipe in an English cookery magazine for orange polenta cake with rosemary. I think I even made it for a dinner party and it satisfied guests who both loved dessert and those who were only tempted by items that were not too sweet and dessert-y. Of course I could not find the recipe. So I had to adapted one from Nigella Lawson's lemon polenta cake in hope that my version would be as good as her dessert and my apron would accentuate all the right curves like all of her’s do. I swapped out lemon for orange zest and upped the overall quantity to get the flavor I desired. I combined two almond flours — one very expensive one made from blanched nuts and one lesser priced one (still a bit pricey, I am afraid) made from nuts with their skins on. In the syrup to be drizzled on the hot cake, I used the juices of the three oranges I zested, plus the juice of a half a Meyer lemon to increase the intensity, and a healthy dose of Grand Manier.