Orange Syrup:
In a medium saucepan, bring the juice and sugar to a boil. Whisk until sugar is fully dissolved; simmer for 5 minutes. Remove from the heat and allow to cool
Polenta Cake:
Preheat the oven to 350°F. Butter and flour a round 9-inch non-stick cake pan.
In a large bowl, combine ground almonds, cornmeal, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together for 3-4 minutes, until light, and fluffy. Add the dry ingredients to the butter/sugar mixture, alternate with one egg at a time; mix thoroughly. Gently fold in the orange zest.
Transfer the mixture to the prepared pan, spread evenly. Bake until a knife or cake tester comes out clean, 40-45 minutes. Brush with the syrup and let the cake cool for 20-30 minutes before serving.
Lightly dust the cake with powdered sugar and serve with whipped yogurt. Enjoy!
Whipped Yogurt:
Place bowl, whisk and cream in the freezer for 5-10 minutes.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Add the Greek yogurt, and whip for 1 minute until light and fluffy.
