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 butter200 gsoftened
- Granulated sugar200 g
- Egg3
- Polenta100 g
- Ground almonds200 g
- Gluten-free baking powder1 teaspoon
- Orange2zest of
- Orange1peeled, sliced
- Honeyas needed
- Pistachiosas neededchopped
Ingredients
- 1. Pre-heat oven - 170°C / 340°F
- 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 one by one while mixing
- 6. Add polenta, ground almonds and gluten-free baking powder
- 7. Add orange zest from 2 oranges
- 8. Mix gently until combined
- 9. Add orange slice to the each cup of jumbo muffin pan
- 10. Transfer batter to jumbo muffin pan
- 11. Bake until skewer tests clean - 25 min, 170°C / 340°F
- 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 Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
