250g of ground almonds - we pulverised two 100g packets of slivered almonds in the magimix, so I scanted all the other amounts
200g of caster sugar - I always use a little less sugar and 180g was more than enough
250g of butter - well, that's just silly; polenta cake should be made with olive oil - I used a few splashes of pure orange oil (from lakeland - probably Boylian), a spoonful of Pasolivio tangerine olive oil (time to stock up in Paso Robles soon) and half and half of Waitrose Extra Virgin and a 'Light' olive/extra virgin olive oil blend measured halfway between the 1/3 and 1/2 cup measure
1 lemon (the recipe says 3 lemons but oil adds more liquid than butter and we had the orange flavouring)
100g polenta - the instant packet mix works just fine
1tbsp baking powder
peaches - I picked up a reduced punnet of slightly bumped peaches I wanted to use up so I cut three of them into chunks, removing the dints, and grated over cinnamon from a whole stick using the microplane grater which produces a wonderful fine dust.
if you're using butter, you cream the butter and sugar; that's much easier with oil and sugar. Beat in the eggs, zest the lemon then squeeze it in. Fold in the almonds and polenta and bakng powder.
We use silicon cake pans so no oiling is needed; for this amount (which the original recipe says serves 8), we used 12 silicon muffin cases and the loaf pan (this wants not to be too thick, and I wanted individual servings). Without the peach you would just pour it in and bake; we spooned in mixture to cover the base of the cases and pan then spooned in a piece of peach per muffin case and the equivalent amount of peach into the loaf pan and then covered with more mixture leaving room to rise.
oven 160/140 fan/gas mark 3 for 50 minutes; the cakes in silicon cupcakes took a few minutes less, the loaf pan a few minutes longer. the top will look golden and the edges will look well defined. this is such a moist cake that testing with a skewer doesn't help much.
I microwaved the peach chunks with a spoonful of rich, dark honey and a spoonful of water for a minute or so and let it cool, for something between compote and syrup. the original recipe uses a mixture of limoncello and icing sugar.