Sweet Almond Polenta Cake

This mildly sweet treat works as a small breakfast, snack or light dessert.   Not too plain… not too sweet.  And, I love the delicate crumbly texture.

Sweet Almond Polenta Cake
makes one 8 x 8″ square

1 cups AP flour
3/4 cup polenta, fine
1/2 cup blanched almonds, finely ground
1 teaspoon baking powder
1/2 teaspoon sea salt, very fine
1 cup superfine sugar
1 cup buttermilk
2 eggs
1/4 cup olive oil (light & fruity)
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350 degrees.

Combine dry ingredients.  Stir vigorously to aerate.  Form a well in the center.  Add remaining ingredients.  Stir briefly and gently until all ingredients are combined.

Butter one 8 x 8 inch square cake pan.  Spread batter evenly over the cake pan.

Bake at 350 degrees for 45 minutes.