Lemon polenta syrup cakes

Recipe: Lemon polenta syrup cakes

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

Instructions:

  1. Preheat oven to 180°C/160°C 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.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)