Hazelnut & Polenta Wedges

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    43mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    488

5 minutes is all it takes to make this simple, sweet chewy treat. Enjoy with a glass of cold milk.

recipe updated 11 Jul 2019

Ingredients

  • Blanched almonds icon
    Blanched almonds
    150g
  • Polenta icon
    Polenta
    150g
  • Caster sugar icon
    Caster sugar
    125g
  • Salted butter icon
    Salted butter
    100g
  • Icing sugar icon
    Icing sugar
    50g
  • Water icon
    Water
    1ml

Tools

  • kCook icon Food processor
  • kCook icon Cake tin
  • kCook icon Small bowl
  • kCook icon Food processor bowl

Step preview

  1. Prep and set aside icing sugar: sifted
  2. Pre-heat - 190°C
  3. Get a clean food processor bowl
  4. Add blanched almonds
  5. Blitz until fine
  6. Reserve
  7. Add polenta
  8. Add caster sugar
  9. Add softened salted butter
  10. Blend until smooth
  11. Grease a clean cake tin
  12. Transfer mixture to cake tin
  13. Press
  14. Sprinkle
  15. Bake until light golden - 35 min, 190°C
  16. Let cool on round wire rack
  17. Get a clean small bowl
  18. Add prepared icing sugar
  19. Add water
  20. Mix with tablespoon until smooth
  21. Drizzle cake with icing
  22. Serve
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