Use a mild-flavor olive oil, such as Leccino (from the Leccino olives from Tuscany), or try your favorite. The use of olive oil instead of the classic butter in polenta cakes makes this cake parve.
The cake is better served a day after it’s baked.
Yields 10” round cake
4 large eggs at room temperature
2 cups sugar
1 cup olive oil
1.5 cups polenta
7 oz. ground almonds
1 teaspoon baking powder
1 teaspoon ground coriander (optional)
Oven to 325 degrees. Grease a 10” springform pan with a cooking spray.
Whisk eggs and sugar in a stand mixer for 10 minutes, until they tripled in volume and become pale yellow.
In the meantime wash the skin of the orange, cut the orange into eighths (skin included, do not peel the orange) and rid of any seeds. Put orange in a food processor and run it until you get a chunky consistency. Put in a bowl and add the olive oil.
In a second bowl mix polenta, ground almonds, baking powder and ground coriander (if using).
Lower the speed of the mixer and alternate adding the dry ingredients and the orange-olive oil mixture into the eggs, finishing with the dry ingredients.
Pour the batter into the greased pan and bake for 45 minutes, until golden brown on top and sides and still moist in the center. Cool on a cooling rack. Cover lightly with aluminum foil and serve the day after.
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