1. Preheat the oven to 190 C or 375 F. 2. Butter and flour a 9 inch springform cake tin. 3. Beat the butter until it becomes pale and soft. 4. Pour in the sugar and beat until light and creamy. 5. Stir in the almonds and vanilla. 6. Add the eggs one at a time, beating thoroughly before adding the next one. 7. Zest and juice the oranges and fold into the batter, along with polenta, baking powder and salt. 8. Spoon into the buttered cake tin. 9. Bake for 30-35 minutes or until golden brown. 10. Serve with creme fraiche and a drizzling of almond liqueur. ---------------------------------------------------------------------------
Nutrition
Ingredients
