Recipe by Mary Anderson
20g instant polenta
½ teaspoon TM gluten-free baking powder
2 tablespoons orange juice
Zest of 1 orange
Zest and juice of ½ lemon
Grease and line a 20cm round cake tin. Preheat oven to 160°C.
If you do not have instant polenta you can make it now in the Thermomix:
Mill polenta for 10 seconds on speed 9. Transfer to a dish and set aside.
Grind hazelnuts for 20 seconds on speed 8. Transfer into dish with the polenta and set aside.
Place sugar and peels of lemon and orange into TM bowl and pulverise for 20 seconds on speed
Place eggs, baking powder, orange and lemon juice into TM bowl and mix for 10 seconds on
Through the hole in the lid, add the ground hazelnuts and polenta and continue to mix for 20
seconds on speed 6.
Pour into the prepared cake tin and bake in pre-heated oven for 45 minutes or until the top has a
firm crust and the inside is moist, but not wet, when tested with a skewer. Cool in the tin before
Almonds can be used instead of hazelnuts if desired.