- 1 cup butter
- 1 cup sugar
- 2 cups almond meal
- 1 teaspoon vanilla extract
- 3 eggs
- 1 orange, juiced
- 1 cup polenta
- 1 teaspoon baking powder
- Pinch of salt
- Crème fraîche or whipped cream, to taste
- 4 to 5 nectarines, sliced
- Almond-flavored liqueur, to taste (optional)
Preheat oven to 375° F. Butter and flour a 9-inch springform cake pan.
Beat butter until it becomes pale and soft, then add sugar and beat the mixture until light and creamy. Stir in almond meal and vanilla.
Add eggs, one at a time, beating thoroughly before you add the next one. Fold in orange juice, polenta, baking powder and salt. Spoon into the prepared cake pan.
Bake 35 to 40 minutes, or until a deep golden brown and still a bit wobbly in the center. Cool cake in the pan about 20 minutes, then loosen sides of pan and finish cooling.
To serve, cut into slices, put a dollop of whipped cream or crème fraîche on top of each piece and top with sliced nectarines. Drizzle with almond liquer, if desired.
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