Family Cookbook
source Davida
She replaces 1/2 C flour with 1/4 C spelt flour and 1/4 C coconut flour (which makes it almost gluten free)
Required Ingredients
| ½ | Cup | sliced almonds |
| ½ | Cup | whole blanched almonds |
| ½ | Cup | finely ground polenta |
| ½ | Cup | all-purpose flour |
| 1 ½ | Tablespoon | cornstarch |
| 1 | Teaspoon | baking powder |
| 1 | Teaspoon | salt |
| ¾ | Cup | unsalted butter room temperature |
| 2 | Tablespoon | unsalted butter melted for pan |
| 1 | Cup | sugar |
| 2 | Tablespoon | sugar for pan |
| 3 | Tablespoon | freshly squeezed ornage juice |
| ½ | Teaspoon | pure vanilla extract |
| 3 | | large eggs |
Preparation Instructions
- Preheat oven to 325˚. Spread the sliced almonds in a single layer on a small rimmed baking sheet. Bake until fragrant and golden brown... 20-25 min. Transfer to shallow bowl and 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; wisk in polenta, flour, cornstarch baking powder, and salt; set aside.
- Pour the melted butter into an 8x2 in round cake pan, swirlling to coat bottom evenly and brushing up the sides. Sprinkle with remaining 2 tablespoons sugar and the 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 until just barely mixed.
- 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. Re-invert cake so it is top side up. Let cool completely before serving.