ALMOND POLENTA CAKE
| 1/2 Lb. Butter or Margarine + 2 Tbs. for pan | 1 Cup Granulated Sugar |
| 2 Cups Ground Almonds | 1/4 Cup Sliced Almonds |
| 1 tsp. Vanilla | 3 Jumbo Eggs |
| 1/4 Cup Orange Juice | 1 Tbs. Orange Zest |
| 1 Cup Fine Polenta | 1 Tsp. Baking powder |
| Pinch of Salt | 1/2 Cup Honey |
| 1/4 Cup Amaretto | Whipped Cream and orange zest curls |
| 1/2 Cup Flour | Parchment paper |
Preheat oven to 375ยบ. Cut Parchment and fit to cover the bottom of pan. Dab Butter on top of parchment and sprinkle with sliced almonds. Whip margarine and sugar together until creamy. Add eggs, one at a time, whipping well till creamy after each addition. Stir in almonds and vanilla. Fold in zest, orange juice, polenta, flour, baking powder and salt. Bake for 30-45 minutes (depending on your choice of pan), or until toothpick inserted in center comes out clean. Invert onto platter, remove parchment, and set aside. In small saucepan mix honey and Amaretto together, heat till mixture thins. Pour over top of cake. Best if served after cooling for a couple of hours. Serve with cream and orange curls.