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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 350 F / 180 C.
Step 2
Line an 8-inch round cake pan with parchment paper and spray it lightly with nonstick cooking spray.
Step 3
In a standing mixer, beat the butter and sugar on high until light and fluffy. Add the almond flour to the mixer and beat on low until just combined.
Step 4
Add the eggs one at a time, mixing on low between each egg. Add vanilla, orange juice and zest and mix on low until evenly combined. The batter will be lumpy.
Step 5
In a separate small bowl, whisk together the polenta, baking powder, and ground cardamom. Add these ingredients to the batter and mix on low just until no dry spots remain.
Step 6
Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, and then reduce the oven's heat to 320 degrees F (160 degrees C) and bake for another 25 -30 minutes or until the cake is firm and deep golden brown on top.
Step 7
To make the syrup, squeeze the lemon and orange juices into a stainless steel saucepan, bring to a boil and add the honey, stirring to combine. Keep the liquid boiling until it has formed a thin syrup (4-5 minutes).
Step 8
Using a bamboo skewer, poke holes into the top of the cake (still warm and in its pan) with a skewer then spoon the hot citrus syrup evenly over the top. Leave in the pan until completely cool and then invert the pan over a plate or cutting board to remove the cake.
Step 9
Cake can be refrigerated for up to 4 days.
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