Ingredients
- 200 g butter at room temperature
- 80 g sugar
- 1 tsp vanilla extract
- 3 eggs
- 3 tbs lemon zest
- 1/3 cup orange juice, (fresh from 1 orange)
- 3/4 cup polenta
- ¼ tsp sea salt
- 1 packet (12 g) baking powder
- 3 tbs Amaretto or liqueur of your choice
- 1/3 cup chopped almonds, for sprinkling
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Quick polenta cake
Time: 15 minutes prep, 30 minutes cook
Servings: 6 servings
Directions
- With a hand-held mixer cream butter for 3 to 4 minutes. Add sugar and vanilla extract, continue beating for another 2 minutes until smooth.
- Add eggs, one by one; after each addition mix to combine.
- Add lemon zest and orange juice, mix until smooth.
- Combine polenta, sea salt and baking powder in a separate bowl.
- Add the dry mixture to the wet, mix to combine.
- Spread the dough into the buttered baking form. Bake in the oven at 170°C for about 30 minutes until golden.
- Drizzle the cake with liqueur and sprinkle with chopped almonds.
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Summary
This no-fuss dessert offers a less guilty way to indulge your sweet tooth.
