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
 Preheat the oven to 325[degrees] F. Grease and flour two angelette pans  or twelve 4-inch muffin cups; set aside. In a bowl combine polenta, flour, baking powder, and salt; set aside.
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. 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.
 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. 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