- Little Orange Polenta Cakes.jpg (98.1 KiB) Viewed 647 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: Makes 12 cakes
If made as 12 cakes, each cake provides 205 cals, 12g fat (of which 1.5g saturates), 6g sugar and 0.14g salt per portion.
Ingredients
- 2 tangerines (or peel and slice 2 small oranges), thinly sliced to get 12 slices
- 125g (4½oz) self raising flour
- 80g (3oz) polenta
- 80g (3oz) olive oil
- 80g (3oz) maple syrup
- 1 tbsp fine orange zest
- 80g (3oz) orange juice
- 80g (3oz) ground almonds
- 2 large eggs, beaten
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 6.
2. Place 12 muffin cases in a muffin tray.
3. Place the flour, polenta, olive oil, maple syrup, orange zest, orange juice, ground almonds and the eggs in a large jug and mix well. It is a very runny mixture.
4. Divide the mixture equally between the muffin cases.
5. Arrange 1 tangerine (or orange) slice on top of each cake.
6. Bake in the oven for 18 - 20 minutes, they should be just firm to touch.
7. After taking out, immediately make a few indentations with a toothpick or skewer.
8. Drizzle a little syrup around each cake.
9. Move the cakes to a cooling rack.
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