Source: Jamie Oliver for the Almond Board of California

1 cup (2 sticks) butter
1 cup superfine sugar
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
Grated zest of 2 oranges (set a few pinches
    aside for garnish, if desired)
Juice of 1 orange
1 cup polenta
1 teaspoon baking powder
Pinch of salt
Crème fraîche or whipped cream, to taste
Vin Santo or almond-flavored liqueur, to taste
Sliced almonds (optional)
Orange zest (optional)

Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform cake tin.

Beat the butter until it becomes pale and soft, then add sugar and beat until light and creamy. Stir in the ground almonds and the vanilla extract.

Add the eggs, one at a time, beating thoroughly before you add the next one.

Fold in the orange zest, orange juice, polenta, baking powder and salt.

Spoon into the buttered cake tin and bake for 35-40 minutes or until a deep golden brown and still a little bit wobbly in the center.

Cool cake in pan about 20 minutes, then loosen sides of pan and finish cooling.

To serve, cut into slices, put a dollop of whipped cream or crème fraîche on top of each piece and drizzle with a little of the Vin Santo or almond liqueur.

Add sliced almonds and a sprinkle of orange zest, if desired.

Makes 6 to 8 servings.