Polenta Cake with Amaretto Oranges

Ingredients

• 0.3 cup amaretto (almond-flavored liqueur)
• 0.5 teaspoon double-acting baking powder 
• 0.3 cup butter softened
• 3 large eggs 
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon rind fresh grated
• 1.8 pounds navel oranges 
• 1.3 cups polenta instant
• 0.5 teaspoon salt 
• 0.5 cup slivered almonds toasted
• 1 cup sugar 
• 1 tablespoon sugar 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 37
2. Place toasted almonds in a food processor, and process until ground; set aside.
3. Place 1 cup sugar and butter in a large bowl; beat with a mixer at medium speed until fluffy.
4. Add eggs, 1 at a time, beating well after each addition. Stir in lemon rind and juice.
5. Combine ground almonds, polenta, salt, and baking powder in a large bowl.
6. Add egg mixture, and stir until well blended.
7. Pour batter into an 8-inch springform pan coated with cooking spray.
8. Bake at 375 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
9. While cake cools, cut peel and pith away from oranges using a sharp knife.
10. Cut oranges crosswise into 1/4-inch slices; cut each slice into quarters.
11. Combine oranges, amaretto, and 1 tablespoon sugar, stirring gently until sugar dissolves.
12. Cut cake into 8 wedges. Spoon oranges and syrup over cake.
13. Note: Substitute 1/4 cup orange juice, 1/4 teaspoon almond extract, and 1 tablespoon sugar for the amaretto, if desired.