Gluten Free Polenta Cake with Spiced Plum Conserves

FOR THE GLUTEN FREE POLENTA CAKE:
Preheat oven to 375 degrees F. Lightly grease or butter a 9-inch springform pan.

In a large bowl, beat the butter until light and creamy. Add sugar, and beat until fluffy.

Add eggs, one at a time, mixing well after each addition.

Mix in ricotta, almonds, vanilla, orange juice and zest. Mix baking powder with polenta and fold into batter. Pour into pan and bake for 35 minutes.

Remove from oven and allow to cool. Cut into wedges and serve topped with spiced plum conserves and crème fraiche.

FOR THE SPICED PLUM CONSERVES:
Place ingredients in a heavy-bottomed saucepan. Mix well, and bring to a boil. Turn heat to a simmer, cover and cook for 30 minutes, stirring occasionally. Serve warm over polenta cake.