One of the most satisfying cakes to both make and eat. The perfect treat after any festive dinner.
Use your EXTRA butter to grease a cake tin, then use the extra almond meal or your gluten-free flour to dust the cake tin, making sure you shake off the excess.
Beat the eggs and the egg yolk together in a bowl, then set aside.
Put your butter in a bowl large bowl, then beat it (I recommend using an electric beater) for 1 minute.
Add your caster sugar and beat for a few more minutes until pale and increased in volume.
Continue to beat the mixture as you slowly add your beaten eggs.
Add the ground almonds, your polenta, salt, and baking powder then fold through the mixture.
Put your orange juice, sugar and cardamom pods in a pot or pan, then place over high heat on the stove.
Turn the heat off, and leave the syrup for 10-15 minutes to allow the cardamom to steep in the syrup.
Prick some holes in the cake using a skewer or a fork.
Next, pour the syrup over the cake, then give the cake a minute or 2 to soak it all up.
Garnish the cake with pistachios, fresh fruit or whatever else you like then serve.