Little Almond, Polenta & Orange Cakes
Serves
6
Total Time
1hrs
Calories
715
Gluten-free almond and polenta cakes, delicately flavoured with orange zest and honey. Sprinkles of chopped pistachios add the finishing touch. (Gluten-Free)
- Salted butter
200 g (about ¾ cup)softened
- Granulated sugar
200 g (about 1 cup)
- Egg
3 (about 150 g)
- Polenta
100 g (about ½ cup)
- Ground almonds
200 g (about 1 ¼ cups)
- Gluten-free baking powder
1 teaspoon (about 5 g)
- Orange
2 (about 400 g)zest of
- Orange
1 (about 200 g)peeled, sliced
- Honey
as needed
- Pistachios
as neededchopped
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Prepare a clean jumbo muffin pan
- 3. Add salted butter and granulated sugar to a clean large mixing bowl
- 4. Cream until light and fluffy
- 5. Add egg to the large mixing bowl one by one
- 6. Add polenta, ground almonds and gluten-free baking powder to the large mixing bowl
- 7. Add orange to the large mixing bowl
- 8. Mix gently until combined
- 9. Add orange to the jumbo muffin pan
- 10. Transfer batter to jumbo muffin pan
- 11. Bake until skewer tests clean - 25 min, 170°C
- 12. Let cool - 5 min
- 13. Turn out onto cooling rack
- 14. Drizzle with honey
- 15. Garnish with pistachios
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
