🟣INGREDIENTS🟣

200g unsalted butter, softened
200g granulated sugar
3 large eggs
1 teaspoon vanilla extract
200g almonds, ground
100g polenta
1 teaspoon baking powder (make sure it’s gluten-free if necessary)
Zest of 2 oranges
Juice of 1 orange
For the syrup:
Juice of 2 oranges
2 tablespoons lemon juice
3 tablespoons granulated sugar

🟪PREPARATION🟪
Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch skillet with parchment paper.
Beat the butter and sugar together in a large bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
Gently fold in the ground almonds, polenta, baking powder and orange zest until well combined. Stir in the orange juice.
Pour the mixture into the prepared pan and smooth the top. Bake for about 40 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
While the cake is baking, make the syrup by combining the orange juice, lemon juice and sugar in a small saucepan. Heat gently until the sugar has dissolved, then increase the heat and simmer for a few minutes until slightly thickened.
As soon as the cake comes out of the oven, prick everything with a skewer and pour the hot syrup over the top. Let the cake cool in the pan before transferring it to a serving plate.
Preparation time: 20 minutes | Cooking Time: 40 minutes | Total time: 1 hour
Kcal: 325 kcal | Servings: 8 servings