Little orange polenta cakes

Name: Little orange polenta cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup self-raising flour; 1/2 cup polenta; 1/3 cup extra virgin olive oil (see notes); 1/3 cup maple syrup, plus extra to serve; 1 tablespoon finely grated orange rind; 1/3 cup orange juice; 2 eggs; 80g packet pistachio kernels; 2 small oranges

4 steps

Prep:15minCook:20min

Polenta citrus cakes are ever so versatile. With extra virgin olive oil in place of butter these individual cakes are incredibly light and moist.

Updated at: Thu, 17 Aug 2023 13:40:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories198.2 kcal (10%)

Total Fat10.3 g (15%)

Carbs23.2 g (9%)

Sugars7.6 g (8%)

Protein4 g (8%)

Sodium136.3 mg (7%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupself-raising flour

½ cuppolenta

⅓ cupextra virgin olive oil

⅓ cupmaple syrup

plus extra to serve

1 tablespoonorange rind

finely grated

⅓ cuporange juice

2eggs

80gpistachio kernels

2oranges

small

Instructions

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.

View on taste.com.au

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