ORANGE POLENTA CAKE - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 225g unsalted butter, room temperature plus a little extra for greasing the baking tin
- 200g caster sugar finely grated rind
- 2 oranges and juice of 1
- 2 teaspoons orange flower water (optional)
- 3 eggs, room temperature
- 200g finely ground almonds
- 50g plain flour pinch salt
- 100g instant polenta, plus extra for dusting the baking tin
- 1½ teaspoons baking powder
- icing sugar for dusting
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