Polenta Cake

Directions

1. 1
   Preheat oven to 325F (160C).
2. 2
   Generously butter an 8 X 1 inch square baking pan.
3. 3
   In a large bowl, combine 1/2 cup of the sugar and the butter, egg yolks and orange and lemon zests.
4. 4
   Scrape seeds from vanilla bean into mixture, or add extract.
5. 5
   Using an electric mixer, beat at high speed until smooth, light and creamy, about 2 minutes.
6. 6
   In a food processor, finely grind the almonds with the cornmeal/polenta, cornstarch and baking powder.
7. 7
   In a medium bowl, using an electric mixer, beat the egg whites with the remaining 1/4 teaspoon sugar until they form soft peaks.
8. 8
   Gently fold the dry ingredients and 1/2 the beaten egg whites into the butter mixture; then fold in the remaining egg whites until just incorporated.
9. 9
   Gently scrape the batter evenly into the prepared pan and bake for about 30 minutes, or until the top of the cake is golden and a cake tester inserted into the center comes out clean.
10. 10
    Transfer pan to a cooling rack for 10 minutes; then invert the cake on the rack and let cool completely.
11. 11
    Sprinkle with confectioners sugar, cut into 6 pieces and serve with topping.