| Faulks, I found this one and posted it to the Cooking forum too. Ann Better Homes and Garden, Jan/2003
Orange-Champagne Cakes
PREP: 30 MINUTES BAKE: 30 MINUTES STAND: 10 MINUTES
COOL: 1 HOUR 1 1/2 cups polenta cornmeal or yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs, beaten
1 cup orange juice
3 cups finely ground almonds
1 Tbsp. finely shredded orange peel
1 1/2 cups champagne, or sparkling wine
1/4 cup sugar
Finely shredded orange peel 1. Preheat the oven to 325[degrees] F. Grease and flour two angelette
pans (see page 122) or twelve 4-inch muffin cups; set aside. In
a bowl combine polenta, flour, baking powder, and salt; set aside. 2. In a large mixing bowl beat buffer with an electric mixer on
medium to high speed for 30 seconds. Add the 2 cups sugar;
beat until well combined. Add eggs, beat until combined. Beat in
orange juice (mixture may appear curdled). Beat in polenta mixture
just until combined. Fold in ground almonds and orange peel. 3. Spoon batter into pans (about 2/3 cup batter each). Bake
for 30 minutes or until a wooden pick inserted near the centers
comes out clean. Cool in pans on wire racks for 10 minutes. 4. Meanwhile, in a saucepan combine champagne and the
1/4 cup sugar. Bring to boiling, stirring to dissolve sugar. Reduce
heat; simmer, uncovered, about 10 minutes or until mixture is
reduced to 1 cup. 5. Remove cakes from pans. Transfer cakes to a large platter,
placing cakes bottoms-up. Prick cakes with wooden toothpick.
Carefully spoon or brush champagne syrup over cakes. Immediately
cover cakes with plastic wrap; cool completely. Serve
cakes at room temperature. Garnish with additional orange peel.
Makes 12 cakes. EACH SERVING: 715 cal., 44 g total fat (17 g sat. fat), 171 mg chol.,
127 mg sodium, 67 g carbo., 6 g fiber, 13 g pro. Daily Values:
24% vit. A, 18% vit. C, 15% calcium, 17% iron. | 
