Orange-Almond Polenta Cake With Strawberries

This cake is moist, filling, not-too-sweet and delish!  It is perfect for summer.  The citrus flavor is really light and refreshing, although the cake is filling and hearty thanks to the almonds, cornmeal and chia seeds. I will definitely be making it again!

 Orange-Almond Polenta Cake With Strawberries 
{Vegan Version Included}
{adapted from The Moosewood Restaurant Cookbook}

1/3 cup cornmeal
2/3 cup unbleached white flour {next time I will try wheat}
2 teaspoons baking powder
1/2 teaspoon salt
11/2 cups almonds
1/2 cup sugar {or sucanat}
1 orange
1/2 cup vegetable oil {I used coconut oil}
2 eggs {I used “chia egg substitute”–1 Tablespoon chia seed to 3 Tablespoons water for each egg.  Stir and let set until gel-like. About 10 minutes}
1 cup of berries {I used strawberries}

Preheat the oven to 350 degrees.  Lightly oil and flour a 9 inch cake pan.

Sift the cornmeal, flour, baking powder and salt into a bowl.  In a blender or food processor, whirl the almonds and sugar until the almonds are finely ground.  Add to the flour mixture.

Grate the orange peel and juice the orange (about 1/3 cup).  Add the orange juice, orange zest, oil eggs (or chia substitute), and 1/3 cup of water to the blender or food processor and whirl for about 15 seconds.  Add the dry ingredients and blend until well mixed, using a spatula to scrape down the sides if necessary.  Pour the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted in the center of the cake comes out clean.

Cool on a rack for 10 minutes, then carefully remove the cake from the pan.
Serve with your choice of berries.  {I used Strawberries that were mashed and heated, then cooled}