Serves 6-8

200 GRAMS WHITE SUGAR

3 LARGE EGGS, SEPARATED

ZEST AND JUICE OF 2 LARGE ORANGES

200 GRAMS UNSALTED BUTTER, SOFTENED

200 GRAMS ALMOND FLOUR

100 GRAMS POLENTA

2 TSP BAKING POWDER

PINCH OF SALT

1 PINT FRESH STRAWBERRIES

3 TBSP WHITE SUGAR

8-10 LEAVES FRESH BASIL, CHOPPED

CONFECTIONERS SUGAR TO GARNISH

• PREHEAT OVEN TO 350F

• IN A MEDIUM BOWL, STIR TOGETHER THE STRAWBERRIES WITH THE CHOPPED BASIL, SUGAR. SET ASIDE

• IN A LARGE BOWL, WHISK TOGETHER THE SUGAR, EGG YOLKS, ZEST,JUICE AND BUTTER UNTIL SMOOTH

• COMBINE THE ALMOND FLOUR, POLENTA, BAKING POWDER AND SALT IN A BOWL. ADD TO THE WET MIXTURE, STIR TO COMBINE

• WHISK THE EGG WHITES TO MEDIUM FIRM PEAKS. FOLD INTO THE BATTER‌

• PREPARE AN 8-9 INCH ROUND BAKING TIN BY LIGHTLY BUTTERING THE SIDES AND LINING THE BOTTOM WITH A PARCHMENT CIRCLE. POUR THE BATTER INTO THE TIN

• BAKE FOR 28-30 MINUTES, UNTIL GOLDEN BROWN AND A SKEWER INSERTED INTO THE CENTRE COMES OUT CLEAN

• SPOON THE STRAWBERRY MIXTURE OVER THE TOP OF THE CAKE, ALONG WITH ALL OF THE JUICES

• DUST WITH CONFECTIONERS SUGAR (OPTIONAL)