📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. This will help the cake release easily after baking. Trust me, you don't want it sticking.
2. In a large bowl, whisk together the polenta, almond flour, sugar, baking powder, and salt. Make sure everything is well combined to avoid any pockets of baking powder later. I forgot this once, and it was not fun.
3. In a separate bowl, whisk together the eggs, melted butter (or oil), orange zest, orange juice, and vanilla extract. Ensure the eggs are well beaten to incorporate air into the batter, which will contribute to the cake's light and airy texture.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a dense cake. A few lumps are perfectly fine; they'll disappear during baking.
5. Pour the batter into the prepared cake pan and spread evenly. Sprinkle the top with sliced almonds for added crunch and visual appeal.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly firm to the touch. If the top starts to brown too quickly, you can loosely cover it with foil.
7. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.
8. Once the cake is completely cool, dust it with powdered sugar (optional) and serve. Enjoy it on its own, with a dollop of Greek yogurt, or a scoop of vanilla ice cream. I personally love it with a cup of earl gray tea... so sophisticated!