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Lemon polenta syrup cakes

  • 0:25 Prep
  • 0:25 Cook
  • Makes 12
  • Advanced

Ingredients

  • 160g unsalted butter, softened
  • 3/4 cup caster sugar
  • 3 eggs
  • 3/4 cup polenta
  • 2 teaspoons gluten-free baking powder
  • 1 1/2 cups almond meal (ground almonds)
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup lemon juice

Lemon syrup

  • 2/3 cup caster sugar
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup lemon juice

Method

  • 1
    Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
  • 2
    Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift polenta and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.
  • 3
    Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack over a baking tray.
  • 4
    Meanwhile, make lemon syrup: Combine sugar, lemon rind, lemon juice and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 2 to 3 minutes or until slightly thickened. Remove from heat. Carefully pour syrup over cakes. Set aside to cool completely. Serve.

Source: taste.com.au

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