• Almond and Clementine Mandarin Polenta Cake

    Serves 8-10

    For the Glaze:
    Juice from 4 Clementine mandarin oranges
    3 tablespoons evaporated cane juice

    Preheat oven to 325 degrees.

    Oil bottom and sides of a 10-inch cake pan and line with parchment paper.

    Cream butter and cane juice in a mixer on high speed until light and fluffy.
    Drop speed to medium and add eggs one at a time until just incorporated.
    Turn off mixer and fold in ground almonds, polenta, flour, baking powder,
    mandarin juice and zest until just combined.

    Pour mixture into cake pan and bake for 1 hour or until set and golden brown.

    For the Glaze:
    Mix the mandarin juice and cane juice until dissolved. Prick the surface of the cake with a fork and pour juice mixture over the surface. Let the cake rest and cool to room temperature.

    Invert the cake onto a plate to remove the parchment paper. Invert again onto a cake platter.

    To Serve:
    Cut into 8-10 slices. Pour powdered sugar into a sieve and tap lightly to dust
    liberally with powdered sugar. Serve immediately.

    *For a gluten-free version, replace the flour with non-gluten flour.