At the rate I'm going I'd say that citrus fruits & polenta seem to be a staple. Maybe even ground almonds! :/ ok. Not quite.This has to be one of my best cakes to date and might have been even better if I hadn't sillily let all the caramel leak from a loose-bottom tin. Sigh.
With the caramel it might have tasted better and even looked more distinctive. But then there's an excuse to do it again. This time to keep the caramel, and to use larger oranges.
I decided to grind my own whole almonds, skin & all, and it was wonderful! But do feel free to use store-bought ground almonds. Just understand that the brown grains in my cake come from the almond skins so yours might be a little paler.
This recipe is adapted from Gourmet.
