Almond-orange cake with mascarpone
Simple but extremely good slices of almonds and polenta, which are further enhanced by orange and orange liqueur. They are completely gluten-free, so you don't have to worry about them even for people who avoid it. Just be careful when buying baking powder, it must also be gluten-free.
Ingredients · Servings For about 12 pieces
- 200g butter
- 200 g cane sugar
- 3 eggs
- 1 tsp vanilla extract
- 200 g almond flour
- 100 g polenta
- 1 tsp baking powder
- 1 piece orange
- 250 ml orange juice
- 125 g caster sugar
- 250 g mascarpone
- 200 ml whipping cream
- 3 tbsp orange liqueur
- 1 handful of peeled almonds
Method · 1 h 20 min
- Preheat the oven to 160 °C. Line a square cake tin with a side of approx. 24 cm with baking paper.
- Beat the butter with the sugar until light and fluffy, then beat in the eggs and vanilla essence one at a time.
- In a bowl, mix the almond polenta and baking powder. Stir into the butter and egg mixture, then fold in the finely grated zest of 1 orange and the juice of half an orange.
- Pour into the prepared pan and bake for 40-50 minutes. Remove the cake from the oven, let it stand for 10 minutes, and then remove it from the pan.
- Boil the orange juice with the sugar to make a syrup. Beat the mascarpone with the cream until light and fluffy and stir in some of the syrup and orange liqueur. Spread the whipped mascarpone over the cooled cake, sprinkle with almonds and drizzle with the remaining syrup.