Little orange polenta cakes

Name: Little orange polenta cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 150.00 gm self-raising flour; 75.00 gm polenta; 75.08 gm extra virgin olive oil (see notes); 111.38 gm maple syrup, plus extra to serve; 20.00 ml finely grated orange rind; 86.63 gm orange juice; 2 eggs; 80g packet pistachio kernels; 2 small oranges

4.5

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 12

Author : Kim Coverdale

dessert cake pistachio

Ingredients

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Instructions

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Step 1

Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.

Step 2

Place flour, polenta, oil, maple syrup, orange rind, orange juice, eggs and pistachios in a food processor. Process until pistachios are finely chopped and mixture is well combined. Divide mixture evenly among holes in prepared pan.

Step 3

Peel and thinly slice oranges into rounds (you’ll need 12 slices in total). Place 1 orange slice on top of each cake. Bake for 18 to 20 minutes or until golden and just firm to touch. Stand for 2 minutes. Transfer to a wire rack lined with baking paper.

Step 4

Drizzle tops with extra maple syrup. Set aside to cool. Serve cakes warm or cold.