Little Almond, Polenta & Orange Cakes

by

Drop

POSTED Thu, 22 August 2019

Serves

6

Total Time

60 MINS

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)

recipe-image

    INGREDIENTS


  • Salted butter icon
    Salted butter

    200 g (about ¾ cup)softened

  • Granulated sugar icon
    Granulated sugar

    200 g (about 1 cup)

  • Egg icon
    Egg

    3 (about 150 g)

  • Polenta icon
    Polenta

    100 g (about ½ cup)

  • Ground almonds icon
    Ground almonds

    200 g (about 1 ¼ cups)

  • Gluten-free baking powder icon
    Gluten-free baking powder

    1 teaspoon (about 5 g)

  • Orange icon
    Orange

    2 (about 400 g)zest of

  • Orange icon
    Orange

    1 (about 200 g)peeled, sliced

  • Honey icon
    Honey

    as needed

  • Pistacchios icon
    Pistacchios

    as neededchopped

    METHOD


  • 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 pistacchios

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