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Polenta & Almond Cake
Ingredients
| 225 g | softened butter, plus extra for greasing |
| 1 pinch(es) | saffron threads |
| 1 tbsp | warm water |
| 225 g | golden caster sugar |
| 4 medium | eggs |
| 1/2 tsp | almond extract |
| 125 g | instant polenta |
| 100 g | almonds, ground |
| 1/2 tsp | baking powder |
| icing sugar, for sifting |
Method
Preparation time: ca. 20 min Resting time: ca. 1 day 6 hrs / Grade of difficulty: medium / Calories per portion: n/a
Heat the oven to 180 C. Grease a 24 cm round cake tin, 5 cm deep, then line with a circle of non-stick baking paper.
Soak the saffron threads in a tablespoon of warm water.
Put the rest of the ingredients, except the icing sugar, in a large bowl, then whisk with an electric mixer until it is thoroughly blended, light and fluffy.
Strain the saffron water over the mixture and whisk briefly until evenly mixed. Pour the mixture into the tin and level the surface.
Bake for 45 minutes. To check cake insert a skewer into the centre.
Leave the cake to cool in the tin for about 30 minutes, then turn it out and carefully peel off the lining paper.
Put on a wire rack until completely cold. Sift icing sugar liberally all over the cake before serving.
Soak the saffron threads in a tablespoon of warm water.
Put the rest of the ingredients, except the icing sugar, in a large bowl, then whisk with an electric mixer until it is thoroughly blended, light and fluffy.
Strain the saffron water over the mixture and whisk briefly until evenly mixed. Pour the mixture into the tin and level the surface.
Bake for 45 minutes. To check cake insert a skewer into the centre.
Leave the cake to cool in the tin for about 30 minutes, then turn it out and carefully peel off the lining paper.
Put on a wire rack until completely cold. Sift icing sugar liberally all over the cake before serving.
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