Sharon's Recipes

MARCH: Almond Polenta Cake


1&1/4 cups flour
1/2 c. yellow cornmeal
2 tsp b. powder
1/4 tsp salt
1.5 sticks of butter, softened
3/4 c sugar
3 large eggs
finely grated zest of 1 orange
1 T. of fresh orange juice
1 tsp almond extract
1 c. milk
1/2 c. ground blanched almonds
1/4 – 1/2 c. toasted slivered almonds

Amaretto syrup : boil 1/2 c. sugar and 1/4 c. water until sugar dissolves. Remove from heat. Add 1-2 T. Amaretto.

Stir together flour, cornmeal, baking powder, salt. Cream sugar and butter till light and fluffy. Beat in eggs on at a time. Add orange rind, juice and extract. Alternately add flours and milk. Fold in ground almonds.

Turn in to a greased, floured 9 inch pan. Sprinkle with slivered almonds. Bake at 350 for 30 minutes or until done.

Let sit for 10 minutes. Brush with Amaretto syrup. Not necessary to use all of it. The syrup keeps in the refrigerator for your next cake. Let cake cool completely. You can dust with 10x Confectioners Sugar for presentation.


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