Martha Stewart Living, 2002
1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup fine ground polenta
1/2 cup flour
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
3/4 cup unsalted butter room temp
2 tablespoons butter
3 eggs
3 tablespoons orange juice
1/2 teaspoon vanilla extract
Preheat oven to 325°. Spread the slice almonds in a single layer on a small rimmed baking sheet. Bake until fragrant am golden brown, 10 to 15 minutes. Transfer to a shallow bowl; set aside to cool.
Place whole almonds in the bowl of a food processor fitted with the metal blade; process until finely ground. Transfer to a medium bowl; whisk in polenta, flour, cornstarch, baking powder, and salt; set aside.
Pour the melted butter into an 8-by-2 inch round cake pan, swirling to coat bottom evenly and brushing up the sides Sprinkle with remaining 2 tablespoons sugar and sliced almonds; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating to combine after each addition. Beat in orange juice and vanilla. Add flour mixture, beating on low speed just until combined.
Pour batter into prepared pan; smooth top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 45 minutes. Transfer pan to a wire rack to cool 15 minutes before inverting cake onto wire rack to remove from pan. Reinvert cake so it is top side up. Let cool completely before serving.
My Note: It's very sticky, so you parchment paper on the bottom if you want to invert it. May need to cook slightly longer than 45 min. Good taste, not too sweet. Could be a good sweet brunch item.
MXF
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