Nici Wickes: Little polenta & raspberry cakes
Saturday Morning with Jack Tame · Newstalk ZB
October 14, 20227m 20s
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Show Notes
As well as a savoury ingredient, polenta is a truly wonderful baking ingredient - it’s cornmeal so is GF and has so much texture.
Serve these little beauties with whipped cream.
GF syrup
- ½ cup icing sugar
- Juice of 3 lemons (use zest in cakes)
Cakes
- 175g butter, softened
- 175g caster sugar
- 2 large eggs
- 80g fine instant polenta
- ½ cup freeze-dried raspberries + extra for topping
- 175g ground almonds
- ¾ tsp baking powder
- Zest of 2 lemons
- Preheat oven to 150 C. Grease a 12-hole muffin tin and line each hole with a small square of baking paper.
- Make syrup by simmering sugar and lemon juice together for 3-5 minutes. Set aside to cool.
- Using a standing beater, cream butter and sugar until light and fluffy. Add the eggs one at a time beating between each. Fold in the polenta, raspberries, ground almonds, baking powder, lemon zest and juice.
- Spoon batter into prepared tin and bake for 15-18 minutes or until a skewer comes out clean and cake has begun to pull away from sides.
- Once cooked, prick the top of each cake with a few small holes. Spoon over cooled syrup so that it soaks in. Leave cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries.
Tip:
Feel free to use this recipe to make one large cake using a lined 20cm spring form tin and cook for 50-60 minutes or until a skewer comes out clean.
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