LITTLE MANDARINE & POLENTA SYRUP CAKES

LITTLE MANDARINE & POLENTA SYRUP CAKES

Ingredients:

250g almond meal
140g sifted fine polenta
3tsp baking powder
225g softened unsalted butter
1 cup caster sugar
Finely grated rind of 4 mandarins
6 eggs

SYRUP:
½ cup caster sugar
Juice from 4 mandarins
Preparation time: 20min
Cooking Time: 15-20min

METHOD:
Pre-heat oven to 180C or 160C fan. Grease 15x1/3 cup capacity muffin holes. Combine 250 g almond meals, 1140g sifted polenta and 3tsp baking powder in a bowl. Using an electric mixer, beat 225g soften unsalted butter, 1 cup caster sugar and finely grated rind of 4 mandarins, until light and fluffy. Add 6 eggs, one at a time, beating well after each addition. Fold through polenta mixture until combined. Spoon into prepared an. Bake for 15-20 minutes, until golden brown. Cool in pan for 5 minutes. Combine ½ cup caster sugar and juice of 4 mandarins in a bowl. Place warm cakes on plates and drizzle with syrup.

Makes 15

Good Food Magazine June 2010 issue.