Lemon, Almond and Polenta Cakes
Ingredients:
200g Unsalted Butter
1 cup (220g) Caster Sugar
4 eggs
90g Fine Polenta
250g Almond meal
2 tsp G/F Baking Powder by W&P
2 Tblsp. Milk
Finely grated zest and juice of 1 lemon
Syrup:
½ Cup (110gms) Caster Sugar
Grated zest and juice of one lemon
2Tbsp Water
Method:
Beat butter & sugar until pale. Add eggs, one at a time, beating well after each addition. Add polenta and baking powder, almond meal, milk, zest & juice. Stir until combined. Place in muffin pan, lined with paper cups. Bake at 180°C for approx. 20 minutes. Make syrup by heating ingredients until dissolve on low heat. Increase heat and. boil for 3-4 minutes until thick. Brush cakes with hot syrup. Will keep for 3 days in airtight container.
Makes 12.
200g Unsalted Butter
1 cup (220g) Caster Sugar
4 eggs
90g Fine Polenta
250g Almond meal
2 tsp G/F Baking Powder by W&P
2 Tblsp. Milk
Finely grated zest and juice of 1 lemon
Syrup:
½ Cup (110gms) Caster Sugar
Grated zest and juice of one lemon
2Tbsp Water
Method:
Beat butter & sugar until pale. Add eggs, one at a time, beating well after each addition. Add polenta and baking powder, almond meal, milk, zest & juice. Stir until combined. Place in muffin pan, lined with paper cups. Bake at 180°C for approx. 20 minutes. Make syrup by heating ingredients until dissolve on low heat. Increase heat and. boil for 3-4 minutes until thick. Brush cakes with hot syrup. Will keep for 3 days in airtight container.
Makes 12.
