Orange Polenta Cake

Cook time: 2.5 hours; Makes 8 -10 servings

Ingredients:

13 ounces oranges or tangerines

6 large eggs

1 ¼ cups granulated sugar

2 ¼ cups almond meal

¼ cup Artisan Milling Company polenta

1 teaspoon baking powder

Put whole, unpeeled fruit into a saucepan. Cover with cold water. Bring to a boil, reduce heat and continue to simmer (partially covered) for 1 ¼ hours.  Strain cooked fruit and discard cooking water.  Cool fruit.

Cut cooled fruit in half and remove seeds. Add cooked fruit halves – peel, pith, fruit and all – into a blender or food processor and quickly blend.

Preheat oven to 375 F.  Butter an 8-inch springform pan. Cut a round of parchment paper and place on the bottom of the pan.

Whisk together the dry ingredients:  sugar, almond meal, polenta and baking powder. Beat eggs in a large bowl. Mix the eggs into the dry ingredients, then add the citrus pulp. Mix well.

Pour batter into prepared springform pan. Bake for 1 hour. If needed, loosely cover the top of the pan with aluminum foil after 40 minutes, once the top of the cake is nicely browned.  

Remove cake from oven; let cool on a rack. Once cool, remove the outer ring and transfer cake to a serving plate.  Top with homemade whipped cream, fresh fruit, caramel sauce.