Ingredients
- 200 g butter at room temperature
- 80 g sugar
- 1 tsp vanilla extract
- 3 eggs
- 3 tbs lemon zest
- ⅓ cup fresh orange juice (from 1 orange)
- ¾ cup polenta
- ¼ tsp sea salt
- 1 packet (12 g) baking powder
- 3 tbs Amaretto or liqueur of your choice
- ⅓ cup almonds, chopped, for sprinkling
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.