Quick polenta cake
200 g butter at room temperature
80 g sugar
1 tsp vanilla extract
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
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.