For the cake –
- Unsalted butter – 200 grams soft + extra for greasing
- Caster sugar – 200 grams
- Ground almonds – 200 grams
- Polenta – 100 grams fine
- Baking powder – 1 ½ teaspoons
- eggs – 3 nos
- Orange juice – 20 mls
- Orange zest – ½ teaspoon
Preheat the oven to 180°C. Grease a non-stick spring form cake tin lined with a parchment paper. Set aside.
In a bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one by one, mixing continuously.
Once the eggs are fully mixed in, add the polenta, ground almonds and baking powder and mix again.
Once combined, add the zest, juice and continue to blend until fully combined. Pour the batter into the prepared cake tin and bake in the oven for 40-45 minutes, or when wooden skewer inserted in the middle of the cake, comes out clean. Remove from the oven and leave to cool completely.
You can decorate the cake with fresh fruits or the frosting of your choice. I have used Coconut cream cheese frosting.
Cream cheese frosting –
- Unsalted butter (softened) – 1/4 cup
- Cream cheese (softened) – 4 ounces
- Icing sugar – 2 cups
- Desiccated coconut – 1/2 cup
- Vanilla extract – 1/2 teaspoon
How to –
Blend butter and cream cheese till smooth and light.
Add icing sugar slowly. Add vanilla. Fold in desiccated coconut.
Spread on cooled cake.