Ingredients
½ cup flour
½ cup
almond meal
½ cup
fine polenta, plus 1 tsp extra for dusting
1 tsp vanilla sugar
Pinch salt
1 tsp
baking powder
1 cup
sugar, plus 1 tsp extra for dusting
8 TBSP
softened butter
4 egg yolks
2 eggs
Whipped cream to serve
Preparation
Preheat oven to 350 degrees Sieve flour, almond meal, polenta, vanilla sugar, salt and baking powder together in a bowl. Beat sugar and butter in the bowl of an electric mixer until pale and fluffy (2-3 minutes). Add yolks one at a time, beating well after each addition, then add eggs one at a time, beating well after each addition. Fold in flour mixture to just combine, then spoon into a buttered and floured 20cm-diameter cake tin. Smooth top, scatter over remaining sugar and polenta and bake until cake is golden and a skewer inserted withdraws clean (25-30 minutes). Cool cake slightly (10 minutes), then turn out and cool to room temperature on a wire rack.
Serve cake with whipped cream. Cake is best served on day of making
