Polenta Cake

225 g butter
225 g sugar + 2 tbsp
3 eggs
125 g ground almonds
125 g polenta
2 1/2 organic lemon
2 oranges
75 g of melis
1 teaspoon baking soda

Polenta cake;
Whip the butter and sugar until it turns white and add the eggs one at a time while whipping well between each time. Then add ground almonds, polenta, baking powder and both juice and grated shell from one of the oranges. Stir well. The dough will be quite liquid, but during the frying, the polenta will attract much of the moisture. Ideally use a shape that is approx. 22 cm in diameter and pour the pipe in this. Stir the polenta cake for 55-60 minutes. Let it cool in the mold.

Boil 2 tablespoons sugar with 2 tablespoons of water in a saucepan. Then add grated orange peel of 1 orange until the consistency becomes as syrup and let it cool. The flour is then mixed with the juice from half a lemon and lubricated over the cake. Finally decorate the cake with fine strips of shells from citrus fruit.

Polenta is maize grit which is one of the basic products in the North Italian kitchen. Usually used as an accessory to salty dishes, but what about trying this recipe where the polenta is used in a cake? We think it tastes very good