This delicious cake uses the nutty flavors of Vanilla Hazelnut Syrup by Sonoma Syrup Co. to achieve a gorgeous flavor.
Handcrafted in small batches in Northern California, Sonoma Syrup Co's versatile Simple Syrup can be used to sweeten and add a little roasted flavor to coffee, hot cocoa, steamed milk, shakes and baked goods. Infused natural Hazelnut and creamy Tahitian Vanilla in pure cane, this simple syrup blends easily into drinks and recipes, and pairs beautifully with our Blood Orange Olive Oil in this delectable polenta cake.
Let us know how you like this recipe and share your creation by tagging @McEvoyRanch and @SonomaSyrupCo on social media!
INSTRUCTIONS
Heat oven to 350 F
Line the bottom of a 9 inch round cake pan with parchment paper.
Butter or oil the cake pan on the sides and bottom, then dust the sides with flour. Set aside.
Combine dry ingredients in large bowl (flour, almond flour, polenta, baking powder, salt, orange zest) and mix.
In a separate bowl, whisk together wet ingredients (eggs, milk, olive oil, syrup).
Pour the wet ingredients into the dry and whisk lightly until combined.
Pour into the cake pan.
Bake at 350 for 25-30 minutes until the sides are golden brown.
Let cool in the pan for 10 minutes.
Turn over and let cool an additional 5 minutes before slicing.
Dust with powdered sugar, sifted on top once all the way cool, or your favorite berries and whipped cream.
Enjoy!
