Castle in Spain (or Villa in Siracusa, or Palazzo in Canaregio) Cake

Stuck in San Francisco or St. Louis, wishing for Seville or Spoleto? Never fear: your Mediterranean fantasy is a mere two blood oranges away.

Zest and juice of 2 blood oranges, in separate containers
1/4 cup all-purpose flour
1 cup cornmeal (not polenta)
1 tsp baking powder
¼ tsp salt
1 ¼ cup granulated sugar
1 cup unsalted butter, at room temperature
1 ¾ cups ground almonds (or almond meal)
3 large eggs, at room temperature
½ tsp vanilla
½ tsp lemon extract
½ tsp orange flower water
½ tsp almond extract
Confectioner’s sugar

Preheat the oven to 375˚ and butter and flour an 8” springform cake pan. Whisk together the flour, cornmeal, baking powder, and salt and set aside. Rub the zest into the granulated sugar until well mixed.

Cream the butter for a minute or two, then add the sugar and beat until creamy and light. Mix in the ground almonds, then add the eggs one at a time, beating after each addition. Add the juice and extracts and mix well, then fold in the flour-polenta mixture by hand with just a few strokes, just until the dry ingredients disappear.

Spoon the batter into the prepared pan and smooth the top, then bake for 30-40 minutes, until the top is deeply golden brown but the center is still not quite set. There will be a circle about 3 inches across that will still be a little unsteady when you lightly touch or jiggle the cake.

Cool the cake in the pan for 15-20 minutes, then loosen the sides of the pan and allow to cool thoroughly. Dust the top with confectioner’s sugar. Makes 8 to 10 servings.

VARIATIONS:
In general:
–Substitute other lemony or orangey citrus if blood orange is not available: oranges, tangerines, meyer lemons, lemons
–Use 2 cups ground almonds for firmer texture
–Use polenta instead of cornmeal, but it will be too crunchy for most people

Geographically particular:
–Spanish or Sicilian Style: Add 1/2 teaspoon saffron threads to the juice and allow to dissolve while putting the rest of the batter together. Add 1 teaspoon cinnamon to the flour-cornmeal mixture.
–Venetian Style: In addition to the saffron and cinnamon in the Spanish or Sicilian Style (above), add 1/4 teaspoon cloves to the flour-cornmeal mixture.

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