Orange-Champagne Cake

Serves: 12
Prep: 30 minutes
Bake: 30 minutes
Stand: 10 minutes
Cool: 1 hour

1 1/2 c. polenta cornmeal or yellow cornmeal
1 c. all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 1/2 c. unsalted butter, softened
2 c. sugar
6 eggs, beaten
1 c. orange juice
3 c. finely ground almonds
1 tbsp. finely shredded orange peel
1 1/2 c. champagne (Prosecco)
1/4 c. sugar
Finely shredded orange peel

1. Preheat the oven to 325. Grease and flour two angelette pans or twelve 4-inch muffin cups; set aside. In a bowl combine polenta, flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 c. sugar; beat until well combined. Add eggs, beat until combined. Beat in orange juice (mixture may appear curdled). Beat in polenta mixture just to combined. Fold in ground almonds and orange peel.

3. Spoon batter into pans (about 2/3 c. batter each). Bake for 30 minutes or until a wooden pick inserted near center comes out clean. Cool pans on wire racks for 10 minutes.

4. Meanwhile, in a sauce pan combine champagne and the 1/4 c. sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer, uncovered, about 10 minutes or until mixture is reduced to 1 c.

5. Remove cakes from pans. Transfer cakes to a large platter, placing cakes bottoms-up. Prick cakes with wooden toothpick. Carefully spoon or brush champagne syrup over cakes. Immediately cover cakes with plastic wrap cool completely. Serve cakes at room temp. Garnish with additional orange peel.